Tag Archives: easy soup

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Pumpkin season usually means sweet treats for us. Just to name a few: Pumpkin bread with zucchini, pumpkin pancakes and the most traditional: pumpkin pie. I realized that I don’t often make savory dishes with pumpkin.

Roasted Sugar Pumpkin Soup

Roasted Sugar Pumpkin Soup

That all changes now. I’m going to substitute pumpkin wherever I’ve used butternut squash in the past. With pasta, in stews and definitely in soups! This soup doesn’t use spices that are traditionally associated with pumpkin dishes. No cinnamon, cloves or nutmeg. The mushrooms in the soup add a lovely earthiness. All of the flavors that you’re used to in a light yet hearty squash soup! This soup is great year-round treat!
Roasting pumpkin, onions. garlic & onions

Roasting pumpkin, onions. garlic & onions

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Roasted Sugar Pumpkin Soup with Pumpkin Seeds

Makes 12 servings

Adapted from Martha Stewart

Ingredients

48 ounces Trader Joe’s sugar pumpkin cubes
1 large sweet onion, peeled and quartered
2 large garlic cloves
10 ounces white mushrooms, rinsed
1/4 cup olive oil
8 cups vegetable (or chicken) broth
4 cups water
Optional: 1 teaspoon ground ginger
Kosher salt & freshly ground pepper
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Trader Joe’s roasted & salted pumpkin seeds

Directions

Preheat oven to 450 degrees.
1. In a large bowl, toss pumpkin cubes with onions, mushrooms and garlic with olive oil, 1 tablespoon of kosher salt and 10 turns of the pepper grinder.
2. Spread out on a large riimmed baking sheet. Roast until pumpkin is tender and golden, about 30 minutes.
3. Transfer vegetables to a stockpot over medium heat.
4. Add the broth and water.
5. Using an immersion blender, puree.
6. Bring to a simmer and taste. If using ginger, add now. Adjust for salt and pepper.
7. Pour into bowls and sprinkle with pumpkin seeds right before serving.
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Eat, Drink & Be Yummy!
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Traditional Chicken Soup (Бульон)

I was lucky to grow up with two full time working parents and we sat down to dinner every weeknight at 6:15pm. My mama cooked up a storm on Sunday’s and would supplement the soups, meats and starches with fresh vegetables throughout the week. Our meals weren’t exotic or exciting, but warm and steady staples that allowed us to eat together as a family.

As with many other Eastern European families soup was a constant at our house. So much so that my niece, Sandra, wrote an article about it a few years ago! Chicken soup made a regular appearance on the schedule of soups, but mama also made it when one of us was sick. My sister and I would dutifully drink our soup while simultaneously making mocking comments about mama’s Jewish penicillin. Now, as a parent myself, I mock no more.

These days, we have chicken soup whenever the urge hits us… but rest assured that whenever someone starts to sniffle, chicken soup is definitely making an appearance at our house!

Traditional Chicken Soup with Egg Noodles

Traditional Chicken Soup with Egg Noodles

My kids grew up eating grandma’s chicken soup because I simply couldn’t make it as well as she did/does. That’s the truth. A few years ago I asked my mama to write down the recipe and she did…. with commentary. Sharing the recipe is like sharing an actual piece of my heart. My mama is the most important person in the world to me and I’m so lucky that she gets to be such an active part of my kids lives.

Enjoy!

Chicken Noodle Soup

Chicken Noodle Soup

Traditional Chicken Soup (Бульон)

Baba Emma’s/Deda Yasha’s Chicken Soup (Bulon)

Recorded 04-29-10

For our dear children and grandchildren

Makes 15-18 bowls of soup

Ingredients

(1) Bell & Evan’s organic while chicken
(1) Big pot of water (approximately 12-14 cups of water)
(1) Large onion, whole, skin removed
(4) Celery sticks, cleaned and halved
(3 or more) Carrots, peeled (more if you like a sweeter soup)
Kosher Salt
Freshly Ground Pepper
Optional: Cooked egg noodles or matzo balls
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Love: the more the better

Directions

1. On the day of cooking Deda Yasha buys the freshest-prettiest Bell & Evan’s organic whole chicken.
2. He takes off skin from the chicken and cuts it in portions.
3. Baba Emma washes thoroughly every piece of chicken with cold water lets it stay for a while in the cold water and then rinses it again.
4. Put all chicken parts in a big pot with cold water and bring it on the medium heat to a smooth boil, BUT BEFORE it will boil you MUST take off-out ALL “soapy” stuff from the surface.
5. Add the thoroughly washed vegetables and depending on their future use either cook them until they are very soft and gave all their taste to the soup or take out carrots so they will be not too mushy.
6. During this slow simmering add salt, pepper to your taste (don’t over-salt it, please).
7. Let chicken soup simmer for about 40-60 minutes on “low”: it should be very clear.
8. Take it off from the stove, let it cool off a little bit and take out all veggies with the DRY utensils. NEVER go with the wet serving spoon into the soup, it will sour the soup! Bring to room temperature before refrigerating.
9. When you make it with Love it tastes even better!!!
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-When plating, cut up vegetables and chicken. Add noodles or matzo balls.
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Eat, Drink & Be Yummy!
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Tortilla Soup with Shrimp & Chicken

Sometimes the quest to use up leftovers turns into an entirely new meal. I set out to use up leftover grilled chicken breast. I love using ground meats for chili, but this chili-inspired soup can be flexible enough to take on full pieces of protein. This soup can be modified based on whatever leftover proteins you have available. Steak, chicken, tofu, turkey, pork loin, etc… even meatballs would work well here.

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

A lighter version of basic chili, this soup is a fantastic cold weather comfort food. The kids love the crunch of the tortilla chips and only add a few crushed chips every few minutes, for fear that they will get too soggy. I love that they have eating strategies! If you have any eating strategies, go ahead and share them in the comments.

Enjoy!

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Tortilla Soup with Shrimp & Chicken

Adapted from The Pioneer Woman

Makes 8-12 bowls of soup

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 large red peppers, diced
2 teaspoons TJ’s taco mix (or whatever chili seasoning you prefer)
2 garlic cloves, minced (more if you love garlic)
1 14 ounce can of TJ’s Fire Roasted Tomatoes
1 quart TJ’s chicken broth
3 tablespoons tomato paste
4 cups hot water
1 15oz can of black beans, drained and rinsed
1 15oz can of pinto beans, drained and rinsed
About 2 cups Leftover chicken breast, diced (or leftover steak or pork chops, etc.)
1 pound large raw shrimp, peeled and deveined
Kosher Salt and Freshly Ground Pepper
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For serving:
Crushed tortilla chips
Cilantro
Freshly squeezed lime juice

Directions

1. In a large heavy bottomed pot, on medium-high heat, add olive oil. Add onions and red pepper and saute for about 5 minutes, until onions are translucent and peppers have softened.
2. Add garlic and seasoning. Saute to combine.
3. Add diced tomatoes, chicken broth, tomato paste, water, beans and diced chicken. Bring to a boil and then bring down to a simmer. Simmer for 45-60 minutes, uncovered.
4. Turn off heat and add the shrimp. The residual heat will cook the shrimp.
5. Taste and adjust for salt and pepper, remembering that you’re going to add salted tortilla chips to the final product.
6. Enjoy with crushed tortilla chips, a few pieces of cilantro and a squeeze of lime… after all, it’s Tortilla Soup!
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Eat, Drink & Be Yummy!
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