these two beauties have served as my darling autumn decorations for the past month.
they’ve been subtle and cute as pie but today they are serving a more practical purpose!
a few unexpected car payments and payday a week off means i am getting super creative with our food for the next few days. what do they say? thrift is the mother of creativity or something to that effect?
anyway, i had leeks and butter and cream and stock. i just needed some bulk for a luscious soup. wandering around the house during naptime, thinking, my eyes caught the yellow beauty on the mantle and i knew i had my solution! oh don’t be sad… the christmas decorations are coming out next week and i needed space anyway. win win!
warming pumpkin & squash soup:
1/3 cup organic butter
1 leek or onion roughly chopped
1 stalk celery roughly chopped
2 cloves garlic chopped
2 small pumpkins or squash
1 Tbsp pumpkin pie spice
1-2 Tbsp flour
a few pints chicken stock (preferably homemade)
1 cup cream
grated cheese to taste
roast pumpkins/squash in oven. meanwhile, melt butter in large pan. add onion/leek, celery and garlic. cover and set on low heat to let flavours merge. after 10 mins add pumpkin pie spice and flour and stir. add stock and allow mixture to simmer until pumpkin/squash are ready. add flesh of pumpkin/squash to soup and blitz with a handblender. let simmer a further 15 mins.
remove from heat. add cream. add salt and pepper to taste and grated cheese if desired as a garnish.
we are having ours with some buttered rolls i forgot i had in the freezer!
it’s lovely!! enjoy!