Today’s post is a tribute to my friend Joanna at Midwesternbite. If I remember correctly, Joanna feels that
(a) There is far too much pumpkin madness in the fall in the food blogger world
(b) Pumpkins are not seasonal
Now. In life, I tend to be a person who keeps a few friends close rather than many friends at arm’s length. I like to think I’m selective. I enjoy unique voices, which applies to my in-person friends, but which I’ve also found applies to my blog tastes. So, when I heard that Joanna would be taking a break from blogging for a while, I was disappointed because her unique voice was going to go silent on me. Oh crapola. I understand, and all. She had a baby fairly recently and sometimes that means re-prioritizing. When I had my son I had to ignore the volunteer work I was doing at Amnesty International because it just wasn’t doable anymore. When my email address changed, they even snail-mailed me what they had tried to email, showing the “user doesn’t exist,” rejection across the top of the page. I was too embarrassed to call them back, but I do still donate. (Don’t let them know I’m around, k? I still feel terrible about leaving. Unless I’m in prison, and then ask them to write lots and lots of letters.)
Anyway, my point is, kids are cute, but they can be real time suckers.
So Joanna, to show you that food blogs are just boring ol’ seasonal pumpkin all day without your e-contributions, here is a pumpkin post for you. Although my pumpkin was pink, because of, you know, the whole, “dangerous food” thing.
Here’s a picture of some pink ones beside some orange ones so that you can see the difference.
(The insides are orange and taste the same shhhhhhhhh)
And pink pumpkin curried coconut soup, which I dreamed up all by my own self. Here’s how I did it:
Pink pumpkin curried coconut soup
- 1 med-large onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2C pureed pumpkin (directions to follow)
- 4C chicken or vegetable stock
- 1 can coconut milk
- 1Tbsp curry powder
- 2Tbsp coconut sugar (this is my favourite secret ingredient. It makes soups and curries taste far more legit-Thai-style)
- Fresh cilantro for garnish/topping
Directions: Preheat oven to 375. Deseed your pumpkin and hack it into hunks. You may feel like an axe murderer doing this, and yes, it does count as your workout for the day. Add 1C water to baking sheet and lay your pumpkin hunks on top, skins still on.
Roast for 30 minutes, flip your pieces, and roast for a further 30 minutes. Test softness with fork, and if soft enough, scrape pumpkin into food processor and whizz until smooth. My pumpkin gave me about 10 cups of puree, so what I didn’t use in these three recipes I froze for later (in preparation for a pumpkin-filled drone-zombie-foodie world). Soften onion and garlic in a little oil in your soup pot. Add all other ingredients, heat through, and puree with hand blender or in batches in food processor. Garnish with cilantro, and sour cream if you wish.
Relatively easy, and tasty-healthy. Even my daughter liked it, and right now all she’ll pass into her gullet is pasta with butter, hotdogs, and alphaghetti. Rating 4 Yums
As for the cookies, they were passable, although I kind of wanted them flat-greasy-chewy and this recipe was more bread-like. The loaf was perfect — crazy moist.
So, farewell for now, Midwesternbite. Thanks for leaving us to fend for ourselves in an autumn pumpkin world. Burgernerd, I look forward to seeing your pumpkin burger, and greekcooking-funsharing, can’t wait to see your Greek pumpkin feta loveliness. (Jokes aside, thanks to all who I read regularly for adding some colour to my day other than orange.)
And on a serious note, to anyone else who may be reading this, please take these wise words of the great Paris Hilton to heart:
“The only rule is don’t be boring and dress cute wherever you go. Life is too short to blend in.”