Weekends in a French Kitchen

One of my blogging friends, Christy of Confessions of a Culinary Diva, invited me to join a group of bloggers who are cooking their way through A Kitchen in France by Mimi Thorisson.  They call their group Weekends in a French Kitchen.  All bloggers who would like to join are welcome and you can learn all about it by clicking on the link.

I ordered up the cookbook and thought I would start with the group after the holidays.  The cookbook arrived and I hadn't even gotten a chance to open it.  I placed it on my shelf and got busy taking down the Fall decorations and putting up the Christmas decorations.  Then Christy posted on the facebook page that this weeks recipe was pumpkin soup on page 157 of the book.

I had just brought in two pumpkins that had been part of my decorations, roasted them and put the pumpkin puree into the refrigerator.  Coincidence?  I think not.  This was a sign that I was to start with this group right now.  So I am.  The guidelines say that we are not to post the recipe from the cookbook unless it has previously been made public.  This recipe was printed at In Style.com so I am able to share it with you.  

As is so often the case with me, I adapted the recipe to fit what I had available in my pantry and refrigerator, so the recipe I am sharing is much different from Mimi's.  I will have to check with Christy and see if my adaptations are allowed even if the original recipe hasn't been shared publicly.

My adaptations are as follows: 

• I used 2 large shallots instead of the 6 listed in the recipe.
• I minced the garlic instead of slicing it. 
•  My pumpkin was already cooked so I didn't add it until later in the recipe.  
• I cut the parsnip into a small dice because it needed to cook but the pumpkin didn't. 
•  I used 2% milk instead of whole milk because that is what I had. 
• I used turkey stock instead of vegetable stock
• I used greek yogurt instead of creme fraiche.
• I didn't have any walnuts but I had roasted pumpkin seeds so that is what I used for garnish.
• I deleted the chives.

I have made Roasted Squash Soup that turned out very well and the family enjoyed it so I knew this would be welcomed and accepted. It was and we enjoyed this soup.  It was creamy with just a touch of sweetness but needed a bit more seasoning in my opinion.  The next time I make this soup I will add more garlic and roast the parsnip along with the pumpkin for added depth and sweetness.

I think I am going to enjoy this new cooking club.  Join us next week as we prepare Coquilles St. Jacques with Braised Endive.  Better yet, pick up a copy of this wonderful cookbook or request it for a Christmas gift and join us!

Pumpkin Soup

adapted from A Kitchen in France by Mimi Thoresson

2 T. olive oil

2 large shallots, thinly sliced

3 garlic cloves, minced

2 c. pulp from roasted pumpkin

1 large parsnip, peeled and cut into small dice

sea salt and pepper to taste

2 c. milk

1 1/4 c. stock (turkey, chicken or vegetable)

Greek yogurt for garnish

Roasted pumpkin seeds for garnish

In a large pot, heat the oil over med. heat.  Add the shallots and garlic.  Cook 4-5 minutes until lightly golden.  Add the parsnips.  Season with salt and pepper and cook for about 10 minutes.

Add the pumpkin puree, milk and stock.  Bring to a boil, stirring to combine.  Lower the heat, cover and simmer for 20-30 minutes, until the vegetables are tender. 

Puree the soup, using an immersion blender or in batches in a regular blender, adding additional stock if soup is too thick.  Taste and season with additional salt and pepper.

Serve garnished with a dollop of greek yogurt and roasted pumpkin seeds.  Print Recipe

I think I am going to enjoy this new cooking club.  Join us next week as we prepare Coquilles St. Jacques with Braised Endive.  Better yet, pick up a copy of this wonderful cookbook or request it for a Christmas gift and join us!