It definitely is starting to feel like fall today. I’ve already expressed my displeasure with Mother Nature and this time of year…and the seasons that follow are just as bad. Up here in Northern New England, we do seasons a little differently than other parts of the country. We have:
Cold as $!@#$!
Still cold as $!@#$!
Ugly dirty snow and cold as $!@#$!
Mud and bug season
Summer (about 3 days long)
Humid as $!@#$!
Dodge leaf peepers
Cold as $!@#$!
Right now, we are going into ‘Dodge leaf peepers’ season, which means driving anywhere will take 4 times as long and 8 times as frustrating to get where you want to go. Pretty? Yes. Conducive to getting any place timely? NO. But, I can deal with that, in my area double-yellow lines are just a ‘suggestion’ and not really a ‘law.’ :). What does get me depressed is waking up in the morning at 6am and it’s still pretty much dark out, then stepping outside and realizing it’s no longer 65F in the morning but as it was today… 38F. BRRRRRRRRRRRRRRRRRRRR. My K1 tank is going to get thirsty soon :(.
There is a bright side to that though, that means cooking inside isn’t as bad and with that comes… CROCKPOT SEASON! Since the veggie\fruit of fall is the pumpkin, and if you have read my previous posts about the Kabocha (here and here), you will know I love this as a great low-carb substitute for the traditional pumpkin. Today, let’s warm up the gut with a savory pumpkin soup! I’ve been trying to think of something that would go well with the baby back ribs I bought the other day and this sounds like the ticket!
First the soup.
Ingredients (makes three servings):
2 cups chicken stock (I used homemade, you can do bullion or canned\boxed, but beware, most commercial stock has carbs :()
1.5 cups cooked kabocha squash
2 tbsp heavy cream
1 tsp tumeric
1.5 tsp tarragon
1 tsp salt
1/2 tsp white (or black) pepper
1 tsp garlic powder
2 tsp onion, diced
Cook up the onion quick until soft. Put in bottom of crockpot. Put everything else in a blender and blend until smooth.
Dump in crockpot. Set on low. Walk away and forget about it for 8 hours.
Serve with ribs if you are me, otherwise, serve with anything that is savory.
Nutritional info for soup: Calories: 82, Fat: 7, Protein: 7, Carbs: 5, Fiber: 1, Net Carbs: 4
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!