This Weeks Box 11/7/2015

Morning!!

Let’s get started right away on one of the best recipes of the year. We are making Pumpkin and Sweet Potato soup with caramelized Persimmon and Asian pear.

You need:
2 persimmons cubed
1 asian pear, peeled and cubed
1/2 onion chopped
1/2 of a big sweet potato, peeled and cubed
1 1/2 cups of pumpkin, kabocha or butternut squash, peeled and cubed
1 small zucchini peeled and cubed
1/4 teaspoon lime zest
2 tablespoons unsalted butter
1/3 cup Pepitas or sunflower seeds
3 cups vegetable broth
Creme fraiche or marscapone or sour creme or something creamy and white like yogurt even.

In a saute pan, caramelize the onion, persimmon and asian pear in butter. Throw 1/2 of the seeds in there too. Coconut oil works quite well if you do not want to use butter.

Throw pumpkin, zucchini and sweet potato into the steamer pot for a few minutes. The zucchini will go to mush. That is ok. And the potato will take the longest to get soft. But make sure it does.

Now dump the caramelized stuff and the steamed stuff into a food processor. Pour in the vegetable broth a little at a time as you run the motor. Blend it all thoroughly.

Put the pureed soup into a pot and simmer on low. Now you can spice it one of a few ways. You can go the curry route with a couple tsp of curry powder. Or, just a little powdered turmeric and ginger with salt and powdered coriander makes it a little more middle eastern. Or you can do a few drops fish oil, cinnamon, chile powder and star anise for kind of a thai flavor. Either way, a tiny bit of lime zest stirred into the pot right before serving really wakes it up regardless of which spice route you take. A dollup of creme and some seeds go into the middle of each bowl. Enjoy!

Well, hello asian pear. You are like 4 months out of season. But we are truly happy to have you. Hope to see you next week too!