Pumpkin-Sweet Potato Soup

Autumn Soup for the Soul

Sweet potatoes add body and a boost of color and to one of my seasonal favorites- pumpkin soup. But before I get to the recipe, Dear Reader, I just need to wander a little. This won't take long.

You see, I am cooking from the left side of my brain- and I don't like it one bit. Well, truth be told, I'm actually doing more consulting in the kitchen than chopping and stirring and getting my hands all nice and sticky.

Which is exactly the point.

I must perch in my wheelchair, offering verbal guidance (the generous of spirit might even say, wisdom) to my willing husband while he does all the culinary work. Our tiny kitchen really has no room for me and my new wheels to wedge myself close enough to be of any substantial help. This cocina ain't big enough for the two of us.

Which leads us back to the whole left brain-right brain verbal vs. visual thing.

I cook without recipes for the most part. I use what I have on hand, what's in season. I improvise. My baking recipes I adhere to with more fidelity. But I'm always seduced by, What if...

I'm intuitive. Spontaneous. And messy (just ask my husband). A right brained visual thinker. I am unable (even if I wanted to) to follow instructions in a linear fashion. I'm genetically resistant to the concept of: this is tried and true so don't mess with it.

So when my lovely, patient and kind husband asks me, How much balsamic vinegar do I add? I stare blankly (I'm pondering). I visualize (which sparks the neural pathways in the right side of my brain where I see pictures). Then I start to form a verbal response. I twist my hands in the air to shape my words.

It boils down to missing the whole hands-on thing.The whole stirring, humming, chopping, seasoning, splashing, tasting, adjusting, making a mess thing.

I've tried using the walker to stand on one foot next to the counter (I can do that for three minutes or so before I get wobbly and loopy and gratefully sit back down in my wheels). I've placed a cutting board on my lap and sliced green peppers. But instead of feeling helpful, I start to feel like I'm simply in the way.

So that is where I'm at. Six weeks down, two more to go- before we x-ray this old celiac hip again and check our progress. In the meantime, there will still be no funny business. I'll behave. And sit safely in my wheelchair.

Tossing my opinions out like so many chocolate sprinkles.

Here's a soup we made. Sweet potatoes and pumpkin, bright orange for the season.

Snow in New Mexico.

Pumpkin-Sweet Potato Soup Recipe

I've been making this basic recipe for years. I used to call it Winter Solstice Pumpkin Soup because the vibrant color reminded me of the sun during the darkest time of year. Use fresh or canned pumpkin or winter squash- either way, it's deceptively simple to prepare.

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
4 medium carrots, peeled, chopped
2 celery stalks, chopped
1/4 to 1/2 teaspoon ground ginger, to taste
1/4 teaspoon nutmeg
1/2 teaspoon curry powder- mild or hot, to taste
Dash of sea salt and freshly ground pepper, to taste
1 14.5-oz. can pumpkin (or 2 heaping cups fresh, peeled and cubed)
1 medium sweet potato, peeled, cubed
6 cups light vegetable broth (or chicken broth, if you prefer)
2-3 tablespoons dry sherry or white wine, if desired
1/2 can coconut milk, to taste
Lime zest for garnish

Instructions:

In a heavy soup pot, heat the olive oil over medium heat, and sauté the onion for about 5 minutes until softened. Add in the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, being careful not to brown the onions.

Add in the pumpkin, sweet potato and broth, and sherry; stir together. Cover and bring to a slow simmer, cooking the soup for about 25-35 minutes until the vegetables are very tender.

Remove from heat, and puree the soup with an immersion hand blender right in the pot; or puree it batches in a blender or food processor (carefully ladle the soup into a blender not more than half full, cover tightly and puree the soup until it is smooth and creamy; return the puree to soup pot).

Taste and adjust the seasonings.

Return the pot to low-medium heat. Stir in the coconut milk and blend till smooth. Warm through gently for ten minutes- don't boil it.

Serve in bowls with a sprinkle of lime zest.

Perfect with my Rustic Bread warm from the oven.

Serves 6.

Recipe Source: glutenfreegoddess.net

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