Musical pairing – Blindsided by Bon Iver
In the crush of finals week, I practically forgot a very important aspect of the end of the school year: moving back home. The last day of my semester arrived (unseasonably cold and sodden) and still all of my books were on their shelves, my desk drawers were still stuffed with papers and pens, my closet still stuffed with clothes. In a one-night whirlwind, I swept everything into some semblance of organization, though admittedly in a less stream-lined way than was probably possible. With the help of two of my friends, my roommate, and my dad, everything was carted down to the car the next day, I turned in my room key, and home we drove.
It’s still a little surreal to be home– really home, for the whole summer. I’ve spent the vast majority of the past few days just unpacking, and uncovered some interesting artifacts in the process. Like a can of pureed pumpkin that at some point in the school year found its way into my possession and never got used. Thanksgiving– and even autumn– long past, I decided I should use the pumpkin anyway, and make it the prompt for my first cooking adventure of the summer.
And so, pumpkin soup! I found a recipe on AllRecipes.com and went from there, adapting along the way to fit the ingredients actually in my pantry. A perfect easy soup to make whilst unpacking, I was also surprised by how natural it seemed to be cooking with pumpkin in May, even though pumpkin is coded as being “fall-only.” I say, reclaim pumpkin! The cheery orange is the perfect thing for fitting in with all the blooming and blossoming going on, and the flavor really is delicious all year round.
The final recipe looked something like this:
Inspired by Allrecipes.com
- 1 15 oz can of pureed pumpkin
- 2 -2/3 cup vegetable broth
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 teaspoons chopped cilantro
- 1/4 teaspoon curry
- 3 whole peppercorns
- Heat stock, salt, pumpkin, onion, cilantro, garlic, curry and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pot, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Pour into soup bowls and garnish with fresh cilantro.