Roasted Pumpkin & Tomato Soup
I made the soup pictured above Sunday before work. It took some time, mainly because it requires you to peel and slice a small pumpkin, and the one we had was a bit hard. I made Brian take care of that (and the onions) while I did everything else. It was definitely worth both our efforts though!
It’s a great early-autumn dish, using the last vestiges of summer tomatoes with the newly-appearing pumpkins at the farmer’s markets. It’s also very hearty and filling, especially with the homemade Buttermilk Honey Wheat Bread pictured next to it. And the color is gorgeous! We were surprised by the flavor, expecting it to be very pumpkin-y, but it turned out really savory and delicious. There’s just the right amount of garlic, with the salt, pepper, and onions rounding out the slightly sweet pumpkin and acidic tomatoes.
The recipe came from a thin book called, Let’s Cook Soups, by Carole Clements. At first glance it doesn’t seem like much, but when you start thumbing through the recipes, you find some very colorful soups including this one, Fresh Tomato Soup, Spinach Soup, Golden Vegetable Soup with Green Lentils, and many more. It also has the classics: Beef and Vegetable Soup, French Onion Soup (made the real way, not just with beef broth), Minestrone, etc. Each recipe includes a gorgeous photo of the finished product, along with two or three “step” photos. Another bonus: ingredients and temperatures are given in different values. For instance, this soup calls for “900g/2lb peeled pumpkin sliced 2cm/3/4 inch thick.” WOW!
Overall, I love this book and although this was my first recipe from it, I’m planning on trying them all. “Roasted Garlic and Potato” is actually on my menu for later this week, and I can’t wait! In the mean time, I really hope you try this recipe, because even if it takes a bit of preparation, it’s super easy (other than the fact that our pumpkin was rather stubborn). You can also substitute butternut or acorn squash for the pumpkin, for more ease, or if pumpkin isn’t really to your taste.
I’ll post the recipe after the cut, but first! I have made a very big decision. The other day I was thinking about the things I want in life, and realized that I’m not on the track to get them. I’m 24, still don’t have my bachelor’s degree (although I really have been trying hard for that, but things keep getting in the way), and I’m working as a restaurant hostess. This is not where I want to be in life, and it is not helping me get where I want. I’m on a fast track to nowhere. I can’t keep waiting for things to fall into place; I need to do it myself. I hate my job, mostly because it sucks up my time when I could be working on the things that really matter to me, and focusing on getting a good design job. I need to redo my resume and portfolio, and start marketing myself, but I never have time to around work and taking care of the house. So I’m going to quit my job! It sounds irresponsible, quitting and being unemployed because I don’t like what I’m doing with my life, but it’s what I need to do to have the time to…do what I need to do. Brian and I talked about it, and he’s encouraging me in it. I need to focus on what’s important for my future, and working where I am is truly holding me back. So I’m going to quit soon, although I haven’t decided yet when, and I’ll do whatever odd jobs I can to make some money while situating myself for a career in design. Wish me luck!
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