Life has been chock-full of new and amazing events recently. To list a few: living in sin with the man of my dreams in a seriously awesome new apartment; putting on my first fashion show with my sister, Mariko; constant "discoveries" at Paul Mitchell the School Chicago; baking my first vegan pumpkin pie completely from scratch (that includes baking one gigantic heirloom pumpkin)! Truthfully, much more has happened since I blogged last (over a year ago), but I'll maintain a little mystery and end the first post on my new blog with this: A recipe. A recipe for one super delicious, heart-warming autumn soup.
Harrison's Smoky Pumpkin Pepper Soup
ingredients:
2 cups pumpkin
2 cups vegetable broth
1 large yellow onion, diced
1 tsp olive oil
3 gloves garlic, chopped or pressed
1 cup soy milk
1/2 tsp salt
fresh ground pepper
1 red bell pepper, chopped
pinch of thyme leaves
1 tbsp chipotle pepper in adobo sauce, chopped
method:
-Heat pumpkin on stove at medium. We used some the of heirloom pumpkin I had baked for the pies earlier in the week, but cans of purée would be fine
-Sautée onions and garlic until translucent, add to pumpkin in large pot
-Purée in food processor until desired consistency. We left a little of the pumpkin chunks, onion and garlic in the pot to add some texture
-Return to stovetop on high heat; add soy milk, salt and pepper to taste
-Add chopped red pepper, lower heat to low
-Add thyme and chipotle pepper
-Garnish with chopped fresh cilantro and enjoy with some toasted french bread like we did!
Until next time...
xoxo
