Pumpkin Soup with "Sausage" and Caramelized Onions
I finally decided that it's time to part with my 8,000,000 dusty old issues of Bon Appetit, Food & Wine and Gourmet magazines. I mean... really. So, the plan is to flip through each one and remove any worthy-looking recipes, then toss the rest.
Today's dinner was based on a recipe from October 2001's Bon Appetit:
This is my slightly altered recipe:
Pumpkin Soup with "Sausage" and Caramelized Onions
4 Tbsp. butter, divided
1 large onion, diced
1 Tofurky bratwurst-flavored "sausage", sliced (or a real one, if you swing that way)
2 (15 oz.) cans pumpkin
2 cups milk (use 1 cup milk and 1 cup half&half for a richer, silkier texture)
3 cups water
1 clove garlic, pressed
1/4 cup real maple syrup
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1 to 2" piece fresh ginger root, grated
salt and pepper
Melt 1 Tbsp. butter in a small skillet over medium-low heat. Add onion to pan with a large pinch of salt and pepper. Let cook slowly, stirring often, until onions turn sweet and golden brown - about 15 minutes. Remove to a small bowl and set aside.
Add another Tbsp. butter to the pan. Once melted, add "sausage" slices in a single layer, and cook until nicely browned. Flip each slice over and brown the other side. Remove from heat and set aside.
Combine pumpkin, milk, water and garlic in a large saucepan over medium heat. Bring to a simmer. Stir in syrup, spices, and remaining 2 Tbsp. butter. Squeeze the juice from the grated ginger into the pot, discarding the pulp. Continue to simmer the soup, stirring often, for 10 minutes. Season to taste with salt and pepper (it will need a lot of salt).
To serve: Ladle soup into bowls. Top each bowl with a few slices of sausage, and sprinkle with some of the caramelized onions. Enjoy!
This would also be good with sauteed mushrooms instead of (or in addition to) the onions, and maybe with chopped, toasted walnuts replacing the sausage slices. :o9 You could switch up the spices very easily, as well, and create an entirely different soup. Tasty, and versatile!
Okay, only a billion more recipes to go...
Today's dinner was based on a recipe from October 2001's Bon Appetit:
This is my slightly altered recipe:
Pumpkin Soup with "Sausage" and Caramelized Onions
4 Tbsp. butter, divided
1 large onion, diced
1 Tofurky bratwurst-flavored "sausage", sliced (or a real one, if you swing that way)
2 (15 oz.) cans pumpkin
2 cups milk (use 1 cup milk and 1 cup half&half for a richer, silkier texture)
3 cups water
1 clove garlic, pressed
1/4 cup real maple syrup
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1 to 2" piece fresh ginger root, grated
salt and pepper
Melt 1 Tbsp. butter in a small skillet over medium-low heat. Add onion to pan with a large pinch of salt and pepper. Let cook slowly, stirring often, until onions turn sweet and golden brown - about 15 minutes. Remove to a small bowl and set aside.
Add another Tbsp. butter to the pan. Once melted, add "sausage" slices in a single layer, and cook until nicely browned. Flip each slice over and brown the other side. Remove from heat and set aside.
Combine pumpkin, milk, water and garlic in a large saucepan over medium heat. Bring to a simmer. Stir in syrup, spices, and remaining 2 Tbsp. butter. Squeeze the juice from the grated ginger into the pot, discarding the pulp. Continue to simmer the soup, stirring often, for 10 minutes. Season to taste with salt and pepper (it will need a lot of salt).
To serve: Ladle soup into bowls. Top each bowl with a few slices of sausage, and sprinkle with some of the caramelized onions. Enjoy!
This would also be good with sauteed mushrooms instead of (or in addition to) the onions, and maybe with chopped, toasted walnuts replacing the sausage slices. :o9 You could switch up the spices very easily, as well, and create an entirely different soup. Tasty, and versatile!
Okay, only a billion more recipes to go...