Pumpkin soup was a hit last night for dinner. I don't have a picture because, well, it's gone. The farmer and grandpa were even feeding it to the baby who couldn't get it feed to him fast enough. I served it with a simple salad and warm Rye bread.
1 large onion
2 tbsp olive oil
1 tsp each thyme, sage, and nutmeg
1/3 cup flour
1 cup apple cidar
3 tbsp butter
4 cups vegetable stock
1 30 oz. can of pumpkin (fresh would be better but I used what I had on hand)
3 cups milk (I think plain yogurt would be nice also)
8 oz. grated farmers cheese (white cheddar)
Sweat onion, carrot, thyme, sage and nutmeg in olive oil about 10 minutes. Add flour and butter and stir to coat. Add vegetable stock and apple cidar and bring to boil. Reduce to simmer and add pumpkin and milk. Blend to break up carrots and onion (this wouldn't be entirely necessary but the farmer doesn't like carrots so I was trying to hide them and I wanted a smooth soup). Slowly add in cheese and simmer until melted.
Serve immediately. A little sour cream would be nice but it's perfect plain also.
Since it's not fair to have a post without a picture. Lil' Babe got his hair cut last week. It was a sad moment for this mama.