Please let me know how this recipe turns out for you in the comments. Canned pumpkin purée also works well, if you’re in a time crunch. This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. I can’t say that my version is exactly the same, but it is equally satisfying and fresh. I might just have to recreate all three of them for the blog (so good), but homemade pumpkin soup seemed most timely. I was tempted to order every item on the menu, but after much deliberation, I finally settled on a small soup, salad and sandwich. “Unique” doesn’t begin to describe it-the restaurant feels like an old school theater inside, with different scenes set up in every corner and amazing food everywhere the eye can see. You really have to go next time you’re in Portland. It was a damp, gray fall day in the Pacific Northwest and it was perfect.īill picked The Picnic House for lunch. We shared lunch and an afternoon at Multnomah Falls. ( More about that here and by the way, you can join the registry over here.) Now we’re friends who share the same immune system and we finally got to meet a few weeks ago. I’ve written about Bill over the years-in summary, Bill beat leukemia with the help of my stem cells. While I was there, I went to lunch with my baby brother and our friend Bill. This soup was inspired by my recent trip to Portland. Don’t be intimidated by the ingredient list-this soup only requires basic pantry ingredients! It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. It would be equally at home with a soup or sandwich from fall through winter. This dairy-free pumpkin soup would be a welcome addition to your holiday table. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest. It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. Top with sauce and chopped parsley.Meet my favorite pumpkin soup recipe. Slice the pork and arrange the slices over the onion and apple mixture. Taste and season with more salt and pepper if needed. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Allow the sauce to simmer until reduced slightly, a couple of minutes. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Pour in the hard cider and remaining 1/2 cup chicken stock. Return the braiser to the stove over medium-high heat. Remove the apple and onion mixture to a platter Transfer the pork to a cutting board to rest while you make a pan sauce. Roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. Pour in 1/4 cup of the chicken stock and place the pork back on top. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Put the onions and apple in a large mixing bowl. Sear until deeply golden on all sides, 1 to 2 minutes per side. Add 2 tablespoons of the oil and heat until shimmering. Place a braiser or shallow Dutch oven over medium-high heat. Generously sprinkle all sides of the pork loin with salt and pepper.
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