Join the Food on Fridays carnival–any post related to the topic of food is welcome!
To participate, write up a post (borrow the broccoli-button, if you like), publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).
You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.
Food on Fridays Participants
- Homemade and Wholesome (Anadama Bread)
- Ship Full O’ Pirates (Candy Coffee)
- Stretch Mark Mama (Quick and Easy Chicken Pot Pie)
- Newlyweds (Goulash)
- Beauty in the Mundane (Clara Videos–Depression Era Cooking: Poor Man’s Meal)
- A Day in the Life (Beans and Rice + Soup Recipe)
- Tuesday Afternoons (Cloves on Loaves)
- Queen of the Castle Recipes (Fruity Slush)
- Like Mother, Like Daughter (Pickled Lemons and a Manifesto)
- This Pilgrimage (pinol)
Food on Fridays with Ann
Hey, it’s not chocolate this week!
I’ve grown weary of writing about chocolate for Food on Fridays, especially because contrary to the impression I may have given you, we really do eat a variety of healthy foods.
To prove it to you, I’m posting a healthy, hearty soup recipe that the Belgian Wonder and I have been slurping up for lunch and dinner. It’s called “Sweet Potato and Pumpkin Soup,” but I added carrots, as well, because I’m just crazy like that.
It’s a flexible soup. You can increase the sweet potato or pumpkin to emphasize one flavor over another, and you can add more or less broth to achieve a thickness you like. You could leave out the carrots or substitute butternut squash for the sweet potatoes. And you can serve it with or without cream. Sorry I don’t have photos.
Sweet Potato and Pumpkin Soup
1 huge or 2 regular-sized sweet potatoes or yams (peeled and diced)
2 carrots, peeled and sliced (if they’re organic, I just scrub and dice–is that naive of me?)
1 medium onion (or less–I have to keep onions to a minimum)
1 or 2 cloves garlic (minced)
2 tablespoons olive oil
4 to 6 cups chicken or vegetable broth or stock
Nutmeg and ginger, to taste
Cream or half & half or evaporated milk (optional)
Cook potatoes, carrots, onion, and garlic (and spices can go in now or later) in olive oil until slightly golden. Add stock to cover vegetables and bring to a boil. Simmer until potatoes and carrots are soft.
Add pumpkin (along with nutmeg and ginger, if you didn’t do it earlier) and salt. Puree this mixture in batches in a blender or food processor–or use your handheld immersion blender, which is in my opinion the easiest gadget for blending soups. If it seems too thick, add more broth.
Add some cream (optional) and return mixture to the saucepan. Heat through and serve (if you don’t add cream, you can set a creamer on the table and people can make their own decision whether or not to add it just before eating).