Post Friday night bachelorette party I went home to visit the folks and get ready for Sunday’s wedding. I proceeded to spend a good portion of Saturday playing dress up in the KMart Halloween section. I’m basically an overgrown five year old.
By Sunday night it was time to put on my big girl clothes and celebrate the nuptials of my friends Kim and Greg. What a beautiful wedding, and a great time with friends.
So was the bride!
And so was the cake, mmm, cake.
Back to Brooklyn, it was time to prepare for the week ahead with yet another adventure in soup making.
I can’t help it, I love soup. I could eat soup all day everyday. If anyone knows of any jobs that require constant soup ingestion please let me know. In the meantime, I make it recreationally. Today, in an effort to follow through on my resolution to get the most of seasonal produce, I tried my hand at pumpkin soup.
Soup of the week: Pumpkin Soup with Lime
Adapted from 125 Best Vegetarian Slow Cooker Recipes
44 ounces of pureed pumpkin (adapted from 6 cups fresh cubed pumpkin. My soup ended up very thick so I’ll probably cut the amount of puree I use next time to 29 oz)
3 leeks, white part only, cleaned and coarsely chopped
4 cups vegetable stock
1 tsp salt
1/2 tsp black pepper
pinch cayenne pepper
1 cup half & half (adapted from 1 cup whipping cream)
Zest and juice of 1 lime
- In slow cooker stoneware, combine pumpkin, leeks, stock, salt and pepper.
- Cover and cook on Low for 8 to 10 hours or High for 4 to 6 hours (obviously you can make this recipe much quicker stove top, I just chose to go the slow cooking route).
- With immersion blender (or regular blender, or food processor) puree the soup.
- Add lime zest and juice, cayenne, and half & half.
- Cook on High for an addition 20 minutes.
- Gobble up.
To go along with the soup, I tried my hand at homemade crackers.
- 1 3/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup wheat germ
- 3/4 teaspoon salt
- 1/3 cup olive oil
- 1 cup water
- 1 Tbsp ground rosemary
- salt for sprinkling
- Preheat the oven to 350 degrees.
- Stir together the whole wheat flour, all-purpose flour, wheat germ, and salt. Pour in oil and water; mix.
- On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, or use a biscuit cutter to make rounds. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes until crisp and light brown.
- When cool, remove from baking sheet, and separate into individual crackers.
Now, on to the daily eats…
In general I am strongly opposed to eating while in transit. There’s a certain ick factor that comes into play when one is reliant on public transportation. Of course, there is a time and a place for everything. This morning I hit the road to head back to the city with clean laundry and a killer hangover. It wasn’t until I got to the train station I realized I was hungry.
Salt Bagel with low fat vegetable cream cheese
Brown rice, tofu, broccoli, and Trader Joe’s Black Pepper Sauce
Pumpkin lime soup with homemade wheat crackers