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pumpkin tomato soup

Soup

Pumpkin Tomato Soup with Creme Fraiche & Parmesan Leaf Puffs

Fall is here and you may be seeing pumpkins pop up all over the fields and markets. Ever think of pairing pumpkins and tomatoes to make a delicious soup?

Doesn’t the below picture just make you want to grab your kids and take them out to a pumpkin patch? Hey, it’s the first of October and I think it’s time to start thing about soups and comfort food.

Not being a tomato soup fan. I’ve never had the urge to curl up with a blanket and a bowl of Campbells’ tomato soup on a cold winter’s night to take the chill off. I’m more inclined to turn the air conditioning down low and then turn on the fireplace so I feel like it is winter here in Texas and then have a bowl of  soup.

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This is a beautiful soup and is great served cold, room temperature or warm.

Several years ago, I ran across these two books, Morning Food and Cafe Beaujolais. They were written by Margaret Fox. She use to own and run this little restaurant, Cafe Beaujolais in Mendocino, California. I found several recipes from these books that have become favorites of mine.

This recipe is from Morning Food and blends pumpkin and tomato together beautifully. You don’t really even taste the pumpkin, it just adds a nice sweetness to the tomato and cuts the acidity of the soup. I like to top this with creme fraiche hearts and Parmesan Leaf Puffs.

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I saw these Cinderella Pumpkins at the market yesterday. I’ve never seen them before and had to stop and take a picture. These look like miniature pumpkins but there were very large — large enough to even have Cinderella inside along for a ride. This recipe doesn’t call for fresh pumpkin, but if you wanted to try using it, you would want to use the small pie pumpkins.

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