Pumpkin Soup (soupe au potiron)

I had a left over pumpkin from Halloween that I wanted to cook up. I remembered eating a delicious pumpkin soup while in France over 12 years ago. A quick internet search lead me to this recipe which sounded a lot like what I remembered. I was able to translate the recipe (it's in French) and modify it to what I had on hand.

This soup recipe is absolutely wonderful. I was totally surprised how well it turned out. The nutmeg adds a nice touch. Since I was just experimenting, I'm not sure about the quantities I used. I'll probably make some modifications the next few times I make this.

I didn't get a picture because it was eaten too quickly. Most of us ended up having seconds.

Servings: 6
Cook Time: 30 min

Ingredients:
1 small pumpkin
5 potatoes, peeled
1/2 qt half and half
salt
pepper
nutmeg, ground
2 tsp chicken bouillon
2 cups water

Directions:
1) Remove the skin and pumpkin 'guts' leaving the pulp. Cut the pumpkin pulp in 1 inch cubes. Peel the potato and cut in 1 inch cubes.
2) Boil the potato and pumpkin until soft. Approximately 10 minutes. Meanwhile heat 2 cups of water and the chicken bouillon.
3) In a mixer or food processor, blend the drained pumpkin and potato pieces until smooth. Add the puree to the hot chicken broth.
4) Mix in the half and half and spices. Bring the soup to a boil and then reduce temperature to keep warm.

Caramel Apples

Here is a wonderful treat that doesn't take much time. My friend Cheri introduced me to this recipe, and I've loved it every since. I love the mixture of tastes between the sour apple, sweet caramel, and salty peanuts. I think my favorite topping is peanuts, although I'm thinking of trying some peanut M&Ms next time. A crushed up heath bar would be good too.



Yield: 6 pieces

Ingredients
6 medium granny smith apples
6 Popsicle sticks
1 cup sugar
1/2 cup light corn syrup
1 can sweetened condensed milk (14 oz)
1/8 tsp salt
1 tsp vanilla extract
chopped nuts (optional)
chopped candy (optional)

Procedure
1. Wash apples and dry thoroughly. Insert Popsicle stick in stem end of each apple. Line a cookie sheet with wax paper or spray plate with cooking spray.

2. In 2 quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly to 230 F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a small ball that flattens when pressed lightly. Remove from heat, add vanilla and cool slightly.

3. Quickly dip apples, swirling until covered. Dip bottoms in candy, sprinkles, or nuts if desired.

Wassail

Here is a great recipe for a warm, winter drink. Our neighbors shared this with us on Halloween a few years ago while we sat outside around a fire pit. I loved it and asked them for the recipe. Thank you Davis family for sharing this with us.

Ingredients
1 quart Apple cider
1 cinnamon stick
1 cup pineapple juice
1 cup orange juice
2 tbsp red hots ( or handful of hot tamales )

Procedure
1. Mix all ingredients in sauce pan.
2. Heat over medium heat to combine flavors.
3. Serve warm.