Roasted Pumpkin Soup

Ta da! Another pumpkin recipe! Because we all just can't get enough, right? 

Actually, I have to admit that I'm slowly weening off my pumpkin addiction. Every so often I get a craving for something pumpkin-y, but it's definitely mellowed out since September. 

I so often make sweet pumpkin things that I find savory pumpkin recipes to be particularly special. This soup is absolutely divine. The texture is so velvety and smooth that you just want to take a bath in it. And it's incredibly easy!

Roasted Pumpkin Soup Recipe:

• 2 small pumpkin pie pumpkins
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 yellow onion, diced 
• salt, pepper, red pepper flakes
• 1/4 tsp fennel seed
• 2-3 cups chicken broth (depending on how much pumpkin flesh you get - start with 2 and add more as desired)
• 1 tbsp fresh sage
• 1 tsp fresh rosemary
• pinch of fresh nutmeg
• sour cream and green onion for garnish

Preheat the oven to 400 degrees Fahrenheit. Cut the top off each pumpkin and scoop out the seeds. Leave as much flesh and fiber inside the pumpkin as possible (the stringy fiber will actually just mash up with everything else). Place pumpkins on a baking sheet cut side up and place tops on to prevent burning. Roast in the oven for about an hour or until internal flesh is wrinkly and soft. Scoop out the flesh and set aside in a bowl. Reserve pumpkins to use as serving bowls.

In a medium pot, sauce onion and garlic until soft. Add salt, pepper, red pepper flakes and fennel seed. Add the pumpkin meat and chicken broth and stir together. Add sage and rosemary. Bring to a boil, then reduce temperature, cover and simmer for about 15 minutes. Using an immersion blend*, blend the soup together until you achieve your desired texture. I blended it for awhile, used nearly all 3 cups of chicken broth and the texture was absolutely perfect. Grate some fresh nutmeg, cover and cook for a few more minutes. When ready, ladle into pumpkin bowls, top with fresh sour cream and green onion. Mmm mm soup goodness.

*If you don't have an immersion blender, you can transfer to a regular blender and then return to pot to continue to cook. 

Atomic Chicken Tortilla Soup

Seriously, this soup is freaking spicy.

We were crying, sweating, snot dripping from our nostrils...it was a beautiful thing.

Hot peppers are so temperamental. Some days you can eat a raw jalapeno, and it's comparable to a bell pepper. Other days, it's like a ghost chile from hell.

The jalapeno I chose to use in this soup was a devilishly beautiful blend of green, red and yellow colors with lots of veins. I also used a Serrano pepper. And green chiles. And pickled jalapenos. And hot salsa made from Serranos and chile arbol. And spicy tomato juice. I guess I got carried away...

But I wouldn't change a thing! It was so delicious. Give it a try...if you dare.

Atomic Chicken Tortilla Soup Recipe:

• 1/2 yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 Serrano, diced
• Spoonful of pickled jalapenos, diced
• 2 frozen chicken breasts
• 1 can diced tomato with green chiles
• 1 can spicy tomato juice
• 1 can chicken broth
• 2 cups water
• 3 tbsp hot salsa
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 1 tbsp chili powder
• 1/2 cup green peas
• 1/2 cup yellow corn
• Cilantro, green onion, shredded cheese to serve
• Homemade baked tortilla chips

Combine everything except the peas, corn, garnishes and tortilla chips in a slow cooker. Cook on low for 8 hours. After 8 hours, shred the chicken and add the peas and corn. Serve with chips and accouterments.

To make your own tortilla chips, preheat oven to 400 degrees. Stack 5 (or however many) corn tortillas and cut in half, then slice into thin strips. Place on 2 baking sheets with at least a 1/4 inch between each strip. It's very important that the chips have some space or they will get chewy instead of crispy. Sprinkle some salt on top and bake for about 7 minutes or until golden brown around the edge. Better than anything in a bag!

Spicy Spicy Udon

One word: yikes.

This udon soup was spicy. I love me some spicy food, and in fact, may be a little addicted to it, but I think next time I'll hold back on this one.

It was absolutely delicious, but could have done without the snot and sweat dripping down my face as I ate. And the post-meal spicy hallucinations.

I'll share the original recipe, but seriously, I would either hold back on the chile paste or the habanaro. Not sure how much flavor it will take away, but ye be warned.

Spicy Spicy Udon Recipe:

• 1-2 chicken breast
• 5 cups chicken broth
• 4 tbsp soy sauce
• 3 tbsp red chile paste
• 1 tbsp white vinegar
• 2 tsp fish sauce
  
• 2 tbsp honey
• 1 celery stalk + leaves, chopped
• 1 bunch enoki or clamshell mushrooms (sold at Asian markets; any mushrooms will do)
• 1 habanero with seeds, diced
  
• 2 tsp coriander
  
• 1 tsp ginger
• 1 tbsp garlic powder
• 1 tbsp black pepper

Combine everything in slow cooker and cook on high for 4 hours (for stove-top, cook chicken first and then combine in a large stock pot; bring to boil and simmer for an hour). When ready, cook package of udon noodles according to directions. Serve noodles in bowl and top with soup; garnish with fresh basil and green onion.

Warm and Cozy Pho

Looks like winter finally decided to show up in Texas this February.

Well, the high is 52 degrees Fahrenheit, but brrr that's cold to me.

I think the perfect food when it's cold is soup (or stew or chili).

I ventured to a gigantic Asian market yesterday and found all sorts of fresh produce and weird goodies. I thought the best application of all this loot (cilantro, basil, thai chiles, bean sprouts, etc) would be to throw it all together in a big bowl of pho.


With pho, it's all about the broth, but the fresh veggies are the icing on the cake. I also threw in a big chicken breast for extra flavor and protein. As with most recipes, this could easily be made on the stove instead of slow cooker.

Chicken Pho Recipe:

• 1-2 chicken breast
• 1/2 yellow onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 cinnamon stick
• 1 star anise
• 2 whole cloves
• 1 tsp whole coriander seeds
• 1 tbsp soy sauce
• 2 tsp jalapeno powder
• dash of freshly cracked black pepper
• 6 cups chicken broth (or vegetable broth)

• 1 pkg rice noodles (thin, flat, broad, whatever you like)
• 2 handuls fresh spinach
• Handul fresh cilantro
• Handul fresh basil
• Handul fresh bean sprouts
• 1 fresh jalapeno, sliced
• srirachi sauce

Put the first set of ingredients in the slow cooker and cook on low for 8 hours. Then, remove the cinnamon stick, star anise and cloves, shred the chicken and add the spinach to let it wilt. Meanwhile, cook the rice noodles according to package directions. When both are ready, serve in bowls and top with the remaining fresh ingredients.