Before I get into my recipe, I’ve been wanting to share in some of my excitement from this past week. I’m heading off to the Foodbuzz festival in San Francisco in 2 days. I’m excited to finally meet some of my foodie friends that I have been acquainted with in the blogosphere. I’ve been nominated for four foodbuzz blog awards. I haven’t written much about it, well… because I’m a newbie without any expectations. I’m just honored to have been nominated and can’t wait to meet some of these awesome foodie bloggers. I’m even more thrilled that my mami (and inspiration for my blog) and youngest sister are coming with me. As excited as I am, I’m also nervous as I’ve only left my boys once for two days. However, my hubby will be home tending to my duties. Still… you can’t replace mama. We’ll see how I do without my babies. Since I’ve started blogging, I’ve had so much fun meeting people throughout the nation and world. Some of these people are involved in non-profit organizations. Most of my readers know, I am a freelance graphic/web designer specifically for non profit organizations. I call my studio Phileo Design. So it’s been an honor to have met some foodies and directors that are a part of Share Our Strength. An organization to help end childhood hunger in America. As a foodie and philanthropist, I knew this was an organization I wanted to be a part of and support. I was honored to have been invited to attend a conference in Washington D.C. to help brainstorm ways to build a stronger blogger community and advocate for Share Our Strength. Unfortunately, this conference is on the same weekend as the Foodbuzz festival. Although the Foodbuzz festival is going to be a blast, I was a bit disappointed as I honestly would have loved to have been part of this panel to create a difference in our community and nation. I’m still going to be in on what’s going on and will definitely keep you up to date so that you as well can be a part of what they are doing at Share Our Strength. One thing you can do right away is grab a badge like I have on my side panel. Together we can spread the word and make a difference!! On a lighter note, another foodie friend of mine in NYC shared with me that I was mentioned on an online newspaper. Sweet! So I’ve had an exciting week and I’m sure will only get better this coming weekend in San Francisco.
Anyway’s, I really can’t believe we are already in the fall. The bare trees and the cooler weather always make me anxious for Christmas. However, all of the leaves on the ground (hopefully blowing into my neighbors yard 😉 and my basement filled with pumpkins and squash remind me that Thanksgiving comes first and with that comes Pumpkin Soup.
- 2tbls Extra Virgin Olive Oil
- 1 tbls Butter
- 1 large onion
- 3 garlic cloves
- 1 1/2 pounds pumpkin, chopped into 2 inch pieces
- 1 pound potatoes, sliced
- 2 1/2 cups vegetable stock or homemade chicken stock
- pinch of nutmeg
- pinch of dried tarragon
- pinch of Spanish smoked paprika
- pinch of turmeric
- 2 1/2 cups full fat milk
- salt and freshly ground pepper
- 1 1/2 – 2 cups fresh or frozen broccoli
- 3 garlic cloves
- 4tbls Extra Virgin Olive Oil
- Heat the oil in a large pot and saute the onion until transparent but not browned, stirring frequently.
- Add the pumpkin and potato, stir well, cover, and sweat over low heat, for about 20 minutes until the vegetables are almost tender. Make sure to stir them occasionally so they do not stick to the bottom of the pan.
- Stir in the stock, nutmeg, tarragon, paprika, turmeric, salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes until the vegetables are completely tender.
- Allow the vegetables to cool slightly, then pour into a food processor or blender and process until smooth. Pour back into the pot and add the milk. Heat gently and then taste, adding extra seasoning if necessary.
Method / Broccoli
- While you are on step 3 from above, in a cast iron skillet or pan heat 3 tbls Extra Virgin Olive Oil. Add the brocolli and garlic. Saute until the garlic is soft and slightly browned, picking up any pieces that have browned to the pan. (My favorite)
Add the broccoli to the piping hot soup right before serving. Serve with crusty bread!
Buen Provecho!
This post is part of Food Renegade’s Fight Back Friday and Whole Foods for the Holiday’s.
I love the photos! Wish I could have met you in SF! This looks YUM.
Congrats on your exciting news! I look forward to hearing all about the trip when you return. Maybe we'll see you at the Harvest Market?
Safe travels!
That looks good, but I must say…I had pumpkin bisque once and it was the worst thing ever. i don't know what the difference is between soup and bisque but hopefully there is a big one. Congratulations on your nominations etc!
I love fall soups.
When Fall arrives here , for sure I'll prepare this delicious soup 🙂
Thanks for sharing , Diana !
Congratulations,Diana! Toma muchas fotos por favor :)That soup looks fantastic.
Hi Diana! Congrats on the Foodbuzz award nominations! I'll be at the conference too! Can't wait to meet you!
Congrats on everything! I hope you have a great time at the FB fest!
Congrats! Congrats! You deserve it!!
Those boys are so stinking cute!!! Love the pic
The soup looks wonderful too.
You rock!
Buenaza la sopa, muy reconfortante.
Yummy-looking soup! I love the pic of the boys, that's a great shot! And I hope you have fun at the FB fest!
I love the light beautiful color of this soup and the flavors must be fantastic! have a great trip this weekend!
Hi, Diana,
Have a great trip. You deserve it. Your boys will give lots of love when you get back. I can not wait to hear the details. -Tien
What amazing news!! Congratulations on all of your acknowledgements…you are so deserving 😀 Your soup sounds delish and I'm heading over to check out Share our Strength now!
Have a great trip! I can't wait to hear all about!
hope foodbuzz fest is wonderful! this is a really unique pumpkin soup recipe; i've made all kinds of butternut squash soup, but i have yet to try pumpkin!
Congratulations on the nominations! I hope you have a great time in SF!
I love the spices in here – nutmeg, smoked paprika, and tarragon! I hope you have a wonderful time in SF. I'll be keeping my fingers crossed for you.
Your post this week was so nostalgic for me. First time here, must appreciate the lovely stuff, using that little pumpkin as a bowl is total cuteness! the soup sounds really yummy will surely give a try.
Best Regards,
I hope you have a great time at the festival!
I just adore your pumpkin soup, it sounds so warming and comforting.
I am excited for all the foodies going to the conference! I hope that you will share your adventures with all the foodies that can't make it ( like myself). Have a blast!
congrats! 🙂 hope you have an awesome adventure!
Congrats! Can't wait to read about your weekend. It's so hard leaving your babies, isn't it? But very nice to get some alone time, too ;).
oh wow, this soup looks divine!
Diana honey, you're getting close there! Congraz and hopefully everything works well. Wish you the very best!
The picture of your boys is soooo beautiful! Love it.
Have fun & cheers.
I {heart} pumpkin soup so much. It was great meeting you on Saturday. If I'm ever in Iowa I'll come visit, pinky promise.
it was great to meet you at the conference! love the photo's of your kids playing in the leaves..pure joy!
I'm so sad I didn't get to see you at Foodbuzz! 🙁
this soup looks so delicious and comforting, perfect for us and the london winter, well done and good luck!
Dear Diana! Congratulations on your Foodbuzz nominations! What a true honor and a well deserved one, at that! We cannot wait to about your time in San Francisco. I know it is a little late, but I wish(ed) you the best of luck….
lovely post and photos – brings back such great memories of sf!
Thanks for linking up to Holiday Food Fest – this is a perfect dish!
What a lovely blog! Beautiful soup, too. Congrats on your nominations–that has to be a great feeling!
Shirley
Yum… I love Pumpkin …never use it in a soup before…
I’m going to try this recipe soon…