Localvore Challange-Day 2

One thing I am certainly learning throughout this week is how to be resourceful with all of the food I am using. It’s a great lesson that I think I really needed to learn. Every meal I have made has used parts of the meal before.
The chicken I made last night went a long way. I used the carcass to make stock. It made a lot more than I expected, so I ended up freezing most of it. It will be great to have on hand.
Breakfast was Bennison’s cranberry walnut bread topped with a delicious pumpkin butter from Wick’s Apple House in Dogwaic, MI. Lunch was a delicious grilled cheese with goat cheese, tomato, and a few leafs of arugula. There is nothing like warm goat cheese.
Dinner was a Mesclun salad topped with bacon bits, chicken breast, pumpkin seeds, and a deliciously strong cheese from WI. Along the salad I served a pumpkin soup made with a pumpkin that I had actually picked up at the Green City Market a few weeks ago. I LOVE pumpkin. I am so happy that pumpkin season is here. Believe me, you’ll be seeing a lot of pumpkin recipes in the upcoming months. I topped this soup with a cheese crisp and a dollop of sour cream. Eating it was like wrapping a warm, comfortable blanket around myself.

Fresh Pumpkin Soup
Serves 6

1 small pumpkin (about 2 or 3 lbs)
2 Tb butter
1 small sweet onion
1 Tb fresh sage, chopped
2 Tb flour
4 c chicken stock
2 Tb sugar
4 Tb cream
Preheat oven to 400F. Cut pumpkin down the middle, lengthwise. Scoop out the stringy inside and seeds. (Save your seeds to roast later!) Cover a cookie sheet with cooking spray and place pumpkin halves skin facing up. Roast for 45 minutes.
Chop onion. Melt butter in soup pot and add onions. Cook until they are translucent. Add flour and cook over medium heat for about 1 minute, constantly stirring. Slowly pour in chicken stock while continuing to stir. Add sage and let simmer for about 15 minutes. Stir in pumpkin and sugar to stock. Let cook for about 10 minutes. Using a hand blender (or transfer to a blender) mix soup until it is a creamy consistency. Stir in cream. Serve.
Note: For an even smoother consistency, run soup through a fine sieve covered in cheese cloth before stirring in cream.

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One thought on “Localvore Challange-Day 2

  1. Anonymous

    I was so inspired by your attempt to eat local and with memories of the pumpkin soup I made from last year I bought a pie pumpkin from the Amish. (local) I thought that I would wait as it has been so hot that a fall soup was not appealing but, tomorrow they are predicting a high of 68 and so I may be cracking open that pumpkin


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