Every once in a while, one of your favorite people gets pregnant. Even less in a while, that person is pregnant with baby number FOUR. Having only a second child in my belly right now, I think of my friend and can’t help but feel empathy, pity, joy and every other emotion pregnant women are capable of (and trust me, the list is long). So, what do I do to process? I host a baby shower, of course! Well, you could call it a “baby” shower. I prefer an “I-can’t-believe-you’re-doing-this-again-you-deserve-more-than-diapers-wipes-and-a-new-burp-rag” shower.
Somehow amidst her three spirited kids and her current pregnancy, my dear friend still pulls off an amazing style that compliments her personality. Deidra is all about the jewel tones. Being that this party really wasn’t about celebrating the baby as much as it was about the awesome woman, mom and wife I know and love, my girlfriends and I did the best we could to put together an event that best represented her. A smattering of bright colors and patterns made up the décor, and I thought the food ought to do the same. Take a look at this pumpkin soup, which worked perfectly with our vibrant fall theme.
Pumpkin Soup (6-8 servings)
2 onions finely chopped
3 garlic cloves finely chopped
3 tbs olive oil
1 ½ lbs pumpkin seeded, skinned and cubed
1 lb butternut squash seeded, skinned and cubed
3-4 cups chicken stock
1 ½ tbs curry powder
½ tsp grated nutmeg
½ tsp ground ginger
½ tsp cayenne pepper (optional)
½ cup coconut milk
salt and pepper to taste
In a large dutch oven or saucepan sauté onions in olive oil just until translucent. Add garlic and sauté for two more minutes. Remove from heat.
Prepare the pumpkin and butternut squash. This is no easy task, but well worth the taste. Your process should look something like this.
Add the pumpkin and butternut squash to the onions and garlic. Pour in the chicken stock. Only add enough stock to cover the squash, if you add too much your soup will be too runny. Season mixture using curry powder, nutmeg, ginger and cayenne pepper (optional). Bring soup to a boil then reduce to medium heat. When squash is tender and can be pierced with a fork remove soup from heat. If you over cook the squash it will loose its color so make sure you are watching it closely.
In batches puree soup in a food processor or blender. If you use a blender only fill half way and cover the top with a towel to avoid an explosion! I leave my mixture in the pot and use an emulsifier to avoid any messes.
Once your soup is nice and creamy return it to the pot. Add your coconut milk, salt and pepper and warm up on medium heat.
To serve place in a pretty bowl that you got for $1.00 at a thrift store and top with a tsp of coconut milk.