DSC02100Well, August flew by. How is it already September? But, it is, so here I present my September Secret Recipe Club assignment. This month, I was assigned Spinach Tiger, an adventurous Southern blogger out of Nashville. She had a number of recipe that I played with a bit, attempting to adapt them to gluten-free options (biscuits! and more biscuits!), but the recipe I made that strikes as the one I will come back to again and again is this lovely simple, naturally gluten-free soup. Most of the ingredients are things I often have on hand, and while not a super-fast recipe, it was pretty easy and probably can be done in 30 minutes with a little practice. And did I mention I liked it a lot? It was both lovely hot and equally delicious cold for lunch the next day.

I tweaked it slightly for ingredient availability, onions to leeks, cardamom to cumin. The peanut butter, which I had doubts about, really did add an extra layer of flavor and texture to the soup. With the peanut butter, this is substantial enough that you just need a few crackers to round it out to a good meal. Give a try on a cool day.

*Due to some minor insanity of flooding and construction aftermath, and being half-packed, and half homeless at the moment (just moving in as this published), the photo of the soup on my camera is, well, inaccessible. One day, it will be posted.

Pumpkin Carrot Curry Soup

1 T oil
1 lb carrots, cut into chunks
1 large onion, chopped coarsely
Water
1 t cumin
1 T mild curry powder
1/2 t cinnamon
1 large can pumpkin
2 T peanut butter (smooth)
1/2 c milk
A few squeezes sriracha chili sauce (or chopped chilies or hot sauce of your choice)
Salt, to taste
Black pepper to taste
Feta cheese, yogurt, etc to garnish

Add the oil to a medium saucepan and sauté the onions until then have softened (but not browned). Stir in the spices and toast briefly. Add the carrots and enough water to just cover. Simmer for 10-15 minutes or until the carrots are soft. Scoop out the carrots and onions, and process in a food processor, adding enough water to puree completely. Add the pumpkin and peanut butter to the food processor. Return the puree to the saucepan and stir in the milk. Heat, and adjust the salt, pepper, and hot sauce to your preferences. Garnish with feta, yogurt, or your condiment of choice.

For those who haven’t encountered the SRC, we’re a group of bloggers who trade blogs every month and make something off someone else’s blog. It’s a nice way to try things you wouldn’t have otherwise thought of, or encountered. (peanut butter in pumpkin soup, for example.) To see what others have made, click on the blue frog below.

Added to: Pennywise Platter

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