Tomato, Tomäto

10 Jan

It was a particularly chilly day in St. Louis today. The perfect day to curl up on the couch with two unusually clingy kitties. Our cats were not at all happy about leaving our apartment for 2 weeks for the holidays. Now that we are settled in at home again, they won’t leave our sides. And I’m perfectly fine with that 🙂

It was also a perfect day for soup. Smooth, buttery, butternut squash soup.

Much to my dismay, Trader Joe’s didn’t have butternut squash. What’s a girl to do?

When I got home, this little baby was staring me in the face.

(As well as this little baby…)

(… and this one.)

I bought the pumpkin at the farmer’s market in November. It has migrated around the apartment first as supplies for another batch of vegetarian chili that-never-was, then as a centerpiece for a Thanksgiving I hosted, and last as an overlooked fixture on the living room side table (not quite sure how it even got there??). The pumpkin was immediately moved from the living room into the kitchen as I turned my prospective butternut squash soup into pumpkin soup.

Pumpkin Soup

(adapted from Butternut Squash Soup in the October 2010 issue of Fitness)

makes about 3-4 bowls

  • 1/2 T olive oil
  • 1/2 cup chopped onion
  • 1/2 t curry powder
  • 1 sugar pumpkin, peeled and diced
  • 1 apple, peeled and diced
  • 1/2 t thyme
  • 1 can white beans, drained and rinced
  • 1/4 t salt
  • 2 cups low-sodium vegetable broth
  • 1 cup water

How To:

  1. Heat olive oil in a soup pot over medium heat.
  2. Add onion and curry powder and cook until onions are translucent, about 3 min.
  3. Add the pumpkin, apple, thyme, white beans, salt, vegetable broth, and water. Bring to a boil.
  4. Reduce heat and simmer until pumpkin pieces are very tender, about 15 min.
  5. Ladle the mixture into a food processor or blender and puree until smooth. You might have to do this in batches depending on the size of your blender.
  6. Pour back into soup pot and serve.

I paired mine with a veggie burger on a bed of wilted spinach schmeared with jalepeno hummus and Cholula hot sauce.

Thick. warm. creamy. comforting.

Just like a blanket and two cuddling kitties on a chilly January day.

Keep an eye out tomorrow for the first official Workout of the Week post for 2011 as well as some exciting news I’d like to share 🙂

Sweet dreams and thanks for reading 🙂


One Response to “Tomato, Tomäto”

  1. emily January 12, 2011 at 6:18 am #

    sounds like a great recipe! soup is always my first choice when it’s freezing out. 🙂

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