I’m still here in South Carolina visiting my daughter, son in law, and my sweet grandbabies.
The time has zoomed by and I have enjoyed every blessed minute I get to be with them.
I head home in the wee hours Saturday.
YaY for getting to set the clocks BACK an hour Saturday night
so I will get an extra hour to rest when I get home.
On Wednesday, my daughter’s home group from church had dinner at her house.
Her friend from Germany came over and taught my daughter and I how to make pumpkin soup.
First we cleaned out the pumpkin.
Then we cut it up, cut off the skin,
and cut the pumpkin flesh into small chunks.
(my daughter and her friend)
For a huge batch of soup we diced and then sautéed two onions in a little bit of olive oil.
To the onions we added about a pound of diced carrots, 8 diced potatoes, the diced up pumpkin, water to cover it all, 8-10 vegetable, (or chicken), bullion cubes and salt and pepper.
At this point I was feeling a bit skeptical thinking it sounded pretty bland.
Once the veggies were all cooked soft it was time to puree the soup.
This is when an immersion blender would have come in handy.
We had a regular blender and had to puree it in small batches in that…about a bazillion small batches.
(Warning: blending hot items in a blender creates pressure that makes the lid fly off sending burning hot pumpkin soup flying onto the nice German lady who is trying to teach you.
Not that I would know anything about that.)
If you use a blender only fill it about half full, put a towel over the lid,
and hold the lid down firmly with one hand as you puree it.
Once the soup is pureed add sour cream, and salt and pepper to taste.
Like I said, with such simple ingredients, I thought it would be bland
but it was delicious!
HAPPY FRIDAY EVERYONE!
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