The final weekly share pick up coincides with our one-time Fall Share distribution, which took place on the farm this past Saturday. As an added treat, we offered pumpkin painting for kiddos, farm tours, and homemade goodies: Ginger-pig and Spiced Sugar Pumpkin cookies, Curried Squash Soup, and Viking Potato Buns. On this particularly beautiful October day, the farm was full of smiling faces, colorful pumpkins, and kids running around in packs while double-fisting pig shaped cookies. Really, what could be better?
Curried Squash Soup ‘Recipe’
1 pumpkin or puree squash (a squash with a moist, creamy flesh that will puree well.)
stock or broth of choosing (I used Organic chicken base)
1 chili or other way to add a little heat
curry powder (can also use Thai chili paste, which I like better than curry powder)
salt & Pepper
Bragg’s liquid amino or soy sauce
This is more of an explanation than a recipe…
Boil the onion(s) in the stock (a few cups depending on the size of your squash. Better to start with less because you can always ADD more liquid, but hard to take it away…) until soft. Add roasted pumpkin or squash to broth. If it’s too thick, add more liquid/broth. Add chili pepper. Using an immersion blender, or other blender, puree the mixture. Add seasonings: curry is a strong flavor so start slow and keep tasting. Use a few tablespoons of Bragg’s, not very much. After it’s simmered to develop flavors, add the coconut milk and continue simmering until it reaches your desired consistency. Yum!
Potato Buns- from The Laurel’s Kitchen Bread Book
This was way to involved to retype. The only major derivation I took from his recipe was to shape them into buns instead of loaves. I also substituted Organic Unbleached white flour for about 1/3 of the whole wheat flour to make the buns little lighter. Good luck!