Welcome travelers and foodie lovers to this week’s blog topic on the fall harvest and equinox. All through the summer, vegetation in fields and forest collect the sun’s energy and store the power in their roots and seeds. The plants preserve through drought and flood, and by autumn have earned their rest. As the last hint of chlorophyll slips from pod, leaf and blade, it leaves a parting blast of color – a celebration of a job well done that we are honored to share.
So far this year’s fall equinox has been great. Our pumpkins and winter squash have been getting bigger and looking fantastic this year. Right now my garden is providing us with fruits, herbs and I have a few leeks I’m getting ready to pull out of the ground. Although, we have had an extended summer during the day in the Northwest this year, the cooler fall weather does show itself during the night and in the mornings letting us know its harvest time.
This week I like to leave you with a special drink we like to make during the fall and a soup.
Blend together 1 ½ ounce apple schnapps and 1 ½ bourbon. Pour over cracked ice.
Curried Pumpkin & Apple Soup
Serves 4 – 6
- · 2 Pounds pumpkin, peeled and seeded, cubed
- · 1 pound Granny Smith apples, peeled and cored, diced
- · 1 Large onion, diced
- · 3 Tablespoons butter
- · 1 teaspoon curry powder
- · 4 Cups chicken broth, warm
- · ½ Cup dry wine
- · 1 Cup heavy cream
- · Chopped chives
- · Salt and pepper
Melt the butter in a deep soup pot over medium heat. Add the pumpkin, apples, onion, and curry powder. Add the salt and pepper to taste. Stir the ingredients until the onion is translucent. Add Broth and wine. Bring to boil then reduce heat and partially cover. Cook until pumpkin is fork tender, about 25 – 35 minutes. Remove from heat and let cool slightly. Working in batches, puree in a blender. Serve by returning to pot over medium low heat, stir in cream and cool until heated through. Garnish with the chives.
-Damien – The Traveling Foody