Pumpkin Soup with Herbs

It's been a banner year for squash and pumpkins in our garden. I do love a good pumpkin soup, one redolent with savoury tastes. This soup freezes well and is lovely to enjoy with a slice of fresh bread.  

Pumpkin Soup with Herbs

6-8 cups of peeled, cubed pumpkin

3 leeks, cleaned and sliced

1 onion, coarsely chopped

4 cloves garlic, chopped

1 Tablespoon olive oil

6-8 cups stock, either chicken or vegetable

sprigs of rosemary, thyme, and sage tied together in a small bundle

salt and pepper to taste

1. Heat the olive oil in a large soup pot. Add the leeks, onion, and garlic and slowly saute until softened.

2. Add the pumpkin. Note: I added a small Red Kuri Squash into the mix, as well. 

3. Add the stock and place the herb bundle on top. Simmer until the pumpkin is completely softened and falling apart, about 30 minutes. Discard the herb bundle. 

4. Puree with an immersion blender until smooth. Taste for seasoning and adjust. 

5. Serve and eat. A bit of cream on top adds smoothness. I saved the pumpkin seeds and roasted them to add for a bit of crunch, along with some toasted kale leaves. 

Apple Cake with a Crunchy Top

 

Our trees have been loaded with apples this year. There's another recipe for Apple Cake on my sidebar, which is still a favourite, but I wanted to try something else. Sour Cream coffeecakes are popular, and I thought to add some apples to mine. I subbed in plain yogurt for the sour cream, and am happy with the texture and taste. 

Apple Cake

1/2 cup (115 g) butter, softened

1 cup (200 g) white sugar

2 large eggs

1 cup (240 g) yogurt or sour cream

1 teaspoon baking soda

1 3/4 cups (218 g) flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla

1 Tablespoon French Brandy (optional)

2 apples, unpeeled, cored and diced, about 1 1/2 cups (176 g) (I've included an image below the recipe to show you the size of the chopped apples.)

1. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. 

2. Mix together the yogurt and baking soda. Set aside.

3. Stir together the flour, baking powder, and salt. 

4. Add 1/3 of the flour mixture to the creamed mixture, then 1/2 of the yogurt, followed by another 1/3 of the flour, remaining yogurt, and remaining flour. Stir after each addition; but it's not necessary to full incorporate the ingredients until the last. 

5. Stir in the apples, vanilla, and brandy (if using).

6. Place in a parchment lined 9-10 inch springform pan. 

7. Mix the following and sprinkle over top: 

       1/2 cup white sugar

        2 teaspoons ground cinnamon

        1/2 cup (60-80 g) chopped walnuts, pecans, or a mixture

8. Bake at 350 degrees for 40-50 minutes, or until a cake tester comes out clean.

Serve warm with a scoop of ice cream.