Thursday, February 4, 2010

Pumpkin Squash Soup and Blueberry Buckle

You guessed it! This is a concerted effort specifically intended to further delay attacking the mess on my dining room table. To finish. Hell, I have to begin first. But voila ... more distractions from the task at hand! Thought you might enjoy the recipes for the sweet and savory concoctions I whipped up yesterday. Both are easy, easy, easy. And oh so delish.

Pumpkin Squash Soup

  • In a stock pot over low heat gently saute 1 finely chopped onion with 3 cloves of finely chopped garlic, 1/2 cup finely shredded carrots and 1 finely diced green apple (or Bosc pear) in 1/2 cup chicken broth from a 32 ounce container.
  • Add 2 tablespoons sliced crystallized ginger and 1/3 cup peanut butter.
  • When onions are translucent, add 1 large can of pumpkin, 1 butternut squash cubed plus 2 cups of the chicken broth.
  • Turn heat to medium allowing squash to cook.
  • Add pepper to taste, 1 teaspoon curry powder, 1/2 teaspoon cumin and dash of salt.
  • Mash squash when softened. then add remaining chicken broth.
  • Let simmer over medium low heat for at least 30 minutes.
  • Correct seasoning.
  • Serve hot with a dollop of sour cream, warm crusty baguette and a salade verte.

Blueberry Buckle

  • Beat 1 egg and 2/3 cup sugar well.
  • Sift together 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt and set aside.
  • Mix together 1/3 cup milk, 3 tablespoons vegetable oil and 1 teaspoon vanilla and set aside.
  • Alternate adding dry and wet ingredients to the egg/sugar mixture, mixing continuously. Mixture will be thick.
  • Fold in 1 cup blueberries very lightly so as not to break them.
  • Pour in greased 8 or 9 inch round pan. Sprinkle top with blend of 1/3 cup sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 cup sliced almonds (optional).
  • Bake at 365 degrees for 35 to 40 minutes.
  • Serve warm with clotted cream or ice cream.

Mmmmm. Nums. Enjoy!

Okay. Okay. I am standing up slowly from the rattan french bistro armchair at my desk, rub Bailey's ruffled tummy on my way, reluctantly, through the sun drenched kitchen, past my comfortable, overstuffed study and into the dining room.

Cheers ... cocktails all around ... but not until tomorrow!


  1. Thanks! for recipes. Now I see what I did wrong with my over-spiced version of your delicious squash soup. I hope you've gotten a leg up on those nasty taxes. xoxoR

  2. OK, so you wouldn't mind a surprise guest for dinner! They both sound so delicious. And peanut butter in the soup? Perfectly rich fun.