Well it’s feeling more like fall and there were some GREAT squash and pumpkin choices available at the Anselma Market this week. I stopped by the Smith’s Produce booth and found a funny green pumpkin that I was told was a Kabocha pumpkin. The producers even had a recipe ready for Kabocha pumpkin soup, so the inspiration belongs to them! Going back to one of my favorite food blogs, I found a recipe for Pumpkin Soup with Smoked Paprika. Sadly we didn’t have smoked paprika on hand, but we did have the regular kind. I’m sure the smoked variety would’ve added an extra kick, but this turned out just fine. I left out the cream since I couldn’t find any locally, but the one cup of goat’s milk created the texture I was looking for. Also, I’d be LOST without our immersion blender – it got a solid work-out with this recipe and did a fine job. I added on some grilled cheese to make this dinner and sprinkled some chevre and the toasted seeds from the pumpkin on top of the soup.
Pumpkin Soup with Grilled Cheese:
Kabocha Pumpkin – Smith’s Produce
Onion – North Star Orchard
Garlic – North Star Orchard
Apple – Unknown Vendor at Anselma (forgot to grab the name!)
Goat’s Milk – Shellbark Hollow Farm
Sage – My Garden
Bread – Saint Peter’s Bakery. Whole Wheat
Yogurt Cheese – Farmstead Fresh
Non-local – Butter, Paprika, Cumin, Salt