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Buttercup pantry menu12/20/2023 ![]() ![]() ![]() The starting salary for this On-Call position ranges from $16.75 to $19.85/hour. The Food Service Worker is also responsible for providing service in a friendly and congenial manner. The Food Service Worker is responsible for the clean-up of the meal period for which he/she is responsible. In addition to competitive pay and comprehensive benefits that include a company-funded retirement program, Eskaton employees appreciate knowing their work makes a real difference in the community and in the lives they touch. With over 2,000 employees and 36+ properties in Northern California, Eskaton is a great company to join and build a solid career with.Ĭertified in 2022 as “A Great Place to Work,” Eskaton genuinely cares about the financial security, health and well-being of their staff members. Crusty homemade croutons are delicious too!Įnjoy the soup on its own, with a hunk of crusty bread or homemade focaccia on the side, or make it part of a larger meal.Eskaton is a nonprofit senior services provider serving Northern California’s older adults for over 50 years. It’s wonderful with a drizzle of coconut milk, microgreens or chopped fresh cilantro, toasted pepitas or pumpkin seeds, and/or fresh black pepper. I love this creamy soup with a variety of garnishes on top. The consistency will vary based on the water content of your squash, so if the soup is too thick, blend in water, 1/2 cup at a time, to reach your desired texture. Then, transfer it to a blender and puree until smooth (you could also use an immersion blender for this step!). Remove the soup from the heat, and stir in the vinegar.įinally, blend. Allow the soup to cool slightly. Mix in the measured squash flesh, broth, and coconut milk, and simmer for 20 minutes. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Next, simmer! In a large pot over medium heat, sauté the onion until it softens. When the roasted squash is cool to the touch, peel away its skin and measure 4 1/2 packed cups of the soft pumpkin flesh. Roast the squash in a 400☏ oven until it’s completely soft, 40 to 60 minutes. Rub the cut side of the squash with olive oil, salt, and pepper, and place it cut side down on a baking sheet lined with parchment paper. Carefully chop it in half vertically, and use a spoon to scoop out the seeds. This easy pumpkin soup recipe has three main parts:įirst, roast the squash. And don’t go for a big carving pumpkin either! They’re not as flavorful as the varieties listed above.įind the complete recipe with measurements below. I don’t recommend using canned pumpkin puree here, as it’s more watery and less sweet than fresh roasted pumpkin. The best types of squash for this recipe are kabocha squash, red kuri squash, buttercup squash, and butternut squash. All of these squashes have sweet, firm flesh that will give this soup a great creamy texture and pumpkin flavor. And salt and pepper – To make all the flavors pop!īeyond these basics, you’ll need a fresh pumpkin or winter squash.Apple cider vinegar – Its tangy flavor balances the squash’s sweetness.Vegetable broth – Use store-bought, or make homemade vegetable stock.Yep, this recipe is totally vegan and dairy-free! Coconut milk – It makes this soup rich and creamy without any heavy cream or dairy.I love this mix of spices in my easy coconut curry, and it’s delicious in this pumpkin soup too! Curry spices – Ginger, turmeric, cumin, cardamom, and coriander add warm, aromatic flavor.Olive oil – You’ll use it for roasting the pumpkin and sautéing the onion and garlic.Onion and garlic – They add savory depth of flavor.Most of the ingredients in this pumpkin soup recipe are pantry staples: If the last few weeks are any indication, we’ll be making it often this season, and I hope you will be, too. Coconut milk adds richness, and aromatic spices like turmeric, ginger, and cumin fill it with warm curry flavor. Thanks to the squash, it has a wonderfully thick and creamy texture. Since then, Jack and I have eaten more than a few batches of this pumpkin soup, but we’re nowhere near tired of it. I scooped up the shiny squash in front of me and started dreaming up a new pumpkin soup recipe on the spot. On a cool day like that, there’s nothing I love more than making a big pot of soup. As soon as I saw it, I knew how I was spending my afternoon. ![]() When we got there, I caught sight of a massive kabocha squash with vibrant orange skin. The air was crisp, a few leaves were turning yellow and red, and Jack and I were making our traditional Sunday trip to the farmers market. Is there anything more autumnal than creamy pumpkin soup? A few weekends back, Chicago was seeing its first fall weather of the year. ![]()
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