The Pajama Chef

SRC: Pumpkin Coconut Soup

September 9, 2013May 6, 2015 Sarah

It’s no secret that I love pumpkin, and since it is now September, it is perfectly acceptable to bake and cook with pumpkin as much as humanly possible! Right? 🙂 Though I must say that while I love pumpkin so so much, it’s a bit odd to use when it’s 90 degrees and 90% humidity outside. That’s why I was so excited last month when it started to get a bit chilly. See, I was assigned to Leigh’s refreshing, classy blog, Chit Chat Chomp for this month’s edition of the Secret Recipe Club, and I couldn’t get this Pumpkin Coconut Soup out of my head!

Leigh writes from Melbourne, Australia and her recipes and photography [and travel accounts!!] are absolutely to die for. I just have to make this Coconut Mint Syrup Cake asap. I actually planned on making it this month as well, but just ran out of time. Alas, this Pumpkin Coconut Soup is totally worth its own post.

I’ve made pumpkin soup before, and have even made a pumpkin-based stew, but this soup is so unique! Aside from the usual suspects like garlic and onion, this pumpkin soup is spiced with fresh ginger, coconut milk, and shredded coconut for some warm notes. The soup is kinda Thai-reminiscent, and though it is simple and comes together in less than 20 minutes, is very sophisticated. Leigh calls it “luxurious” and I would have to agree.

I should note that I took these photos before pureeing the soup with my immersion blender. At first I didn’t think that step was necessary, but after trying a few bites, realized it really was… I think it was the shredded coconut that did it. No matter though–this soup is a wonderful gateway to fall. Be sure to come back to The Pajama Chef often… more pumpkin recipes are in the works! 🙂 Thanks, Leigh, for the first pumpkin recipe of the season. 🙂 Absolutely delicious!

one year ago… Iced Tea with Ginger-Mint Simple Syrup
two years ago… Pumpkin Granola
three years ago… Tropical Granola

Pumpkin Coconut Soup [from Chit Chat Chomp]
click to print

Ingredients:

29 ounces pumpkin puree [or 3 cups fresh pumpkin, diced]
1 onion, diced
2 cloves garlic, peeled
1 walnut sized piece fresh ginger, peeled and finely chopped or grated
1/2 cup shredded coconut
32 ounces vegetable or chicken stock
15 ounces lite coconut milk
salt and freshly ground black pepper to taste

Directions:

Combine pumpkin, onion, garlic, ginger, coconut, and stock in a large saucepan. Bring to a boil then simmer, covered, until heated through, about 5 minutes.

Add coconut milk, then puree soup with an immersion blender, or carefully with a blender or food processor. Season with salt and pepper to taste, and simmer for another 3-4 minutes or until hot.

Time: 10 minutes.

Yield: 4-6 servings.

Be sure to check out other recipes from other SRC members here today too! 🙂

Menu Plans

Menu Plan

September 8, 2013September 13, 2014 Sarah

Week of September 9

Monday: Lasagna
Tuesday: Chicken Tortilla Soup
Wednesday: Tilapia [we have had some frozen for far too long]
Thursday: Black Bean Quesadillas
Friday: leftovers
Saturday: out to eat
Sunday: dinner with family

Menu Plans

Menu Plan

September 1, 2013September 13, 2014 Sarah

Week of September 2

Monday: broccoli stuffed baked potatoes [didn’t make last week]
Tuesday: leftovers
Wednesday: pasta of some sort…
Thursday: curried lentil soup [made it a few weeks ago–it was so good, making it again!]
Friday: Asian Meatballs & Carrot-Basil Rice [made it last week–again, so good, making it again!]
Saturday: leftovers
Sunday: French Toast Casserole

Breakfast, Muffins, Recipes

Roasted Peach Muffins with Cinnamon Streusel

August 30, 2013August 30, 2013 Sarah

The end of summer is always bittersweet. I love fall–everything about it [except football haha] is so great… sipping on a pumpkin spice latte while on a long walk with my husband, going to an apple orchard, baking on a chilly day… ahh it is just so wonderful. I could go on and on. But summer holds a special place in my heart too, especially since living in Bloomington, IN.

The farmer’s market in Bloomington is just excellent. Ben and I have perfected our routine to enjoy it almost every week that we’re in town. We get up early, drive to the farmer’s market, go for a run, and then head over to the market for coffee and a sweet almond roll [me] and a BBQ sandwich [him]. After eating our treat, we wander through the market and buy all sorts of delicious produce for the week! Gorgeous tomatoes, boatloads of fresh basil, the best sweet corn I have ever had, crisp cucumbers, and juicy peaches have been our favorites as of late.

Usually those peaches don’t make it much past Monday, but recently I was a little overzealous with my peach purchase and baking with them was a must! And what a treat these Roasted Peach Muffins with Cinnamon Streusel were! They were absolutely scrumptious. Roasting peaches just makes them extra sweet and tender, and folded into a vanilla-y muffin batter, I might even call them divine. The crisp cinnamon walnut streusel just was the icing on the cake [the topping on the muffin? :)]. If you make one more thing this peach season, make these soft, fluffy, fruity muffins! I insist!

one year ago… Brown Rice, Feta, and Tomato Salad
two years ago… Healthy Fried Rice
three years ago… Cornmeal Pizza Dough in the Breadmaker

Roasted Peach Muffins with Cinnamon Streusel [from HealthyDelicious]
click to print

Ingredients:

for muffins

3 large peaches, peeled and chopped into 2 inch pieces [~2 cups]
3 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/3 cups plain Greek yogurt [fat free or low fat]
5 tablespoons unsalted butter, melted
2 eggs
1 teaspoon vanilla extract

for streusel

1/3 cup sugar
1/4 cup dark brown sugar
1/4 cup chopped walnuts
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees. Place peaches in a small baking dish and roast for 30 minutes.

Meanwhile, line muffin tin with paper liners and prepare muffin batter.

Combine flour, sugar, baking powder, cinnamon, and baking soda in a large bowl. In another bowl, stir together yogurt, butter, eggs, and vanilla. Fold wet ingredients into the dry.

When peaches are roasted, fold them in as well and divide between muffin cups, filling nearly to the top.

Then, turn oven to 400 degrees.

Make the streusel by stirring together sugar, brown sugar, walnuts, flour, and cinnamon. Use a fork to mix in melted butter, then evenly top each muffin.

Bake for 20-23 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before serving. Can be kept at room temperature in a sealed container or bag for up to 3 days, then freeze leftovers.

Time: 70 minutes [15 active].

Yield: 12 muffins.

Linked up with Weekend Potluck and Foodie Friday.

Main Dishes, Pasta, Recipes

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables

August 26, 2013August 27, 2013 Sarah

I’ve tried so many non-basil pestos this summer. It has been absolutely great! Though I love love love this kale pesto, I think I have found a new favorite… and it’s really fun. This pesto is made from two of my favorite herbs and my favorite nut. Already sounds like a winner, huh?

Mint, parsley, and pistachio. YUM! It’s pretty much the most awesome combination ever. Though I can’t take credit for it [Cooking Light wins here], I can take credit for the addition of some fun summer vegetables. Tossing tomatoes, zucchini, and red bell peppers in with a herby, nutty pesto make this dish SO filling and incredibly flavorful. Mint is an herb that I love to use in iced tea and the occasional fruit salad, but I loved how it worked in this fresh, savory pasta.

Topping everything off with some asiago cheese is highly recommended too, but I won’t cry if you use Parmesan instead. Asiago is just my ultimate cheese pick though! Normally I have a 50/50 track record with “topping” dishes off with whatever suggestion a recipe makes, but it’s essential to this dish since the pesto doesn’t include cheese. I almost added some but decided not to once I gave it a taste. Totally unnecessary with all the fresh flavor in that pesto. Hope you try this pasta out before the summer’s up. I know I’ll be making it again soon!

one year ago… Peaches and Cream Pancakes
two years ago… Roasted Tomato Sauce
three years ago… Cran-Oat Muffins

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables [adapted from Cooking Light]
click to print

Ingredients:

1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/4 cup unsalted, shelled dry-roast pistachios, plus 4 teaspoons for sprinkling [divided]
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 large clove garlic
4 tablespoons extra virgin olive oil, divided
6 ounces dried fettuccine [or 9 ounces fresh fettuccine]
1 cup cherry tomatoes, halved
1 small zucchini, sliced [about 1 cup]
1 cup red bell pepper, chopped
1 ounce freshly shredded Asiago or Parmesan cheese

Directions:

Bring a large pot of water to boil.

In a food processor, combine mint, parsley, 1/4 cup pistachios, salt, pepper, and garlic. Pulse several times to combine, then stream in 3 tablespoons olive oil, scraping the sides if necessary.

Cook pasta to al dente according to package directions.

While pasta is cooking, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add zucchini and peppers and saute for 3-4 minutes until soft. Add tomatoes and heat until pasta is ready.

When pasta is fully cooked, return to pot and toss with pesto. Add vegetables and toss again, then serve with cheese and pistachios.

Time: 30 minutes.

Yield: 4 servings.

Linked up with: Tuesday Talent Show.