Blogging on the Road: Pumpkin Soup & Very Green Salad
A couple of days after Allison's visit, Roy and I took off again for a five week RV trip. We visited Pennsylvania, Maryland, West Virginia, Virginia, and even spent some time in South Carolina. Cooking in the motor home is a bit of a challenge; the stove runs on propane and the convection microwave runs on electricity. It's a balancing act between keeping an eye on how much propane I'm using vs electricity - especially if we are hooked up to 30 amp instead of 50 amp. However, the autumn scenery has been so beautiful that I couldn't resist making some fall type food that pics up on the colors and flavors of the season. The pumpkin soup posted here is more savory than sweet and the salad has one of my all time favorite flavor combinations: arugula, Parmesan cheese, and lemon. The best part is that besides being tasty, this recipes are nice and easy!
Easy Cream of Pumpkin Soup
Ingredients and Directions for six cups of soup or four bowls:
1 (15 oz.) can pumpkin 3 cups chicken broth 1 cup half-and-half plus 1 tablespoon for garnish 1 medium onion, peeled and diced 1/4 cup sliced green onions 1/4 cup butter 1 garlic clove 1 teaspoon curry powder 1 tablespoon pumpkin seeds for garnish
Melt butter in a large sauce pan and add the diced onion and sliced green onion. Saute until tender and then add the garlic and the curry powder. Cook for 30 more seconds. Add the pumpkin and chicken broth and gently simmer for 10 minutes. Take off the stove and stir in the half-and-half. Check the temperature of the soup and gently reheat if necessary, but do not let it come to a bowl. Ladle into bowls or cups. Garnish with pumpkins seeds and a drizzle of half-and-half.
Very Green Salad with Lemon Parmesan Dressing
Ingredients and Directions for Four Large Servings:
1 (5 oz,) package of spinach and arugula mix 8 oz. (1/2 pound) Brussels sprouts. 1 cucumber 1 large Granny Smith apple 1 lemon to make 1/4 cup juice 1/2 cup olive oil 1/4 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder
Place the spinach and arugula mix in a large salad bowl. Rinse and drain the Brussels sprouts. Cut the ends off and slice the Brussle sprouts lengthwise into very slim slices. Leave the skin on the cucumber, cut the ends off, and then slice and quarter. Leaving the skin on, core and dice the apple. Add the Brussel sprouts, cucumber, and apple to the spinach and arugula mix. Gently toss together. In a small bowl whisk together the olive oil, lemon juice, salt, pepper, and garlic powder. Divide the salad between four serving plates and drizzle with the lemon Parmesan dressing.