Since we get on our next airplane in less than 5 days and we have been invited to two New Year’s Eve parties, getting well is necessary. After making my immunity boost smoothie for lunch, I was inspired to make another garlicky meal for dinner for immunity overload! As my friend said, “lots of garlic!”
In our home, we are striving to live more simply, which means using things that are in our home and not wasting. Plus we may have a little motivation to start using things up.
I flipped thru Kris Carr’s Crazy, Sexy, Kitchen cookbook and found the Pumpkin Bisque recipe, which sounded good as I knew I had frozen pureed roasted sugar pie pumpkin in my freezer. I took a look in our freezer and also found some of my compost veggie stock.
Plus I discovered some frozen pizza dough leftover from a past Good Eggs order. Full meal ahead!
I topped the pumpkin bisque with toasted pumpkin seeds (aka pepitas) and some roasted garlic grapeseed oil plus I served homemade garlic buddies on the side.
Alas, I did not have the onion needed for the recipe, so the soup may have been a little less robust. It was still pretty tasty! I may use 1/2 tsp of cayenne next time as it was a bit picante.
Pumpkin Bisque (From Kris Carr)
2 c pumpkin (she calls for it to be steamed or boiled, but I already had some in the freezer that I had roasted and pureed in my Vitamix)
1.5 c diced white onion (left these out as I did not have any at home)
2 TBSP olive oil
5 cloves roasted garlic (see photo)
1.5 TBSP maple syrup
1/2 tsp cinnamon
1/4 tsp cayenne
1/4 c sherry wine
1/2 tsp sea salt
Freshly ground black pepper, to taste
1/2 c toasted pumpkin seeds (optional, but soooooo tasty, just toast them in a dry pan over medium heat, stirring frequently to prevent burning)
Drizzle of toasted pumpkin seed oil (I did not have pumpkin seed oil, so I used roasted garlic grapeseed oil)
Directions: Steam or boil pumpkin until tender (I roasted). Saute onions on medium heat in olive oil until translucent. Blend pumpkin, garlic, onions and next 7 ingredients until smooth in a high-speed blender (I used my Kitchen-Aid immersion blender as the pumpkin had already been pureed). Transfer the blended soup to a medium soup pot and place on low-medium heat (I just left mine in pot). Serve warm with garnish of toasted pumpkin seeds and drizzle of oil.
Homemade Garlic Buddies
Pizza dough (I have been using Pizza Politana from Good Eggs, but it is also pretty easy to make)
Drizzle olive oil and rub to cover dough
Raw chopped garlic
Dried thyme, oregano and rosemary, enough to taste
Handful of Trader Joe’s Mexican Shredded Cheese Blend
Handful of Trader Joe’s Asiago Parmesan Cheese Blend
Directions: Preheat oven as hot as it will go, for us that is 500. We keep the Sur La Table pizza stones in the oven. Top the pizza dough with all the toppings and stick in the oven. Turn it about halfway thru cooking. It took about 5 minutes for me. We like the crust to have some dark spots. I finish with roasted garlic grapeseed oil when it comes out of the oven for some extra goodness.
Voila dinner time…..