Wednesday, October 17, 2012
pumpkin curry soup + herbed goat cheese biscuits
Curry Pumpkin Soup
1 white onion
1 red pepper
1 stalk celery
2 or 3 cloves garlic, minced
1 T olive oil
1 can pumpkin (14 oz)
3 cups broth (vegetable or chicken)
1 1/2 cup cream, or canned evaporated milk
1 to 2 T curry powder (or more if you like it spicy)
1 T chopped fresh sage, or 2 t dried
pepper to taste
Herbed Goat Cheese Biscuits
2 cups all-purpose flour (plus extra as needed)
2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 T fresh chopped herbs (I used rosemary, sage, and thyme)
6 tablespoon unsalted butter, cold and cut into cubes
1/2 cup goat cheese, crumbled
3/4 cup cold buttermilk or milk
makes 10 to 12 biscuits
1. Chop up your vegetables, and saute them in the olive oil until just softened. Add in the garlic and stir for a couple minutes.
3. Add in the rest of the ingredients and heat on medium until steaming. Do NOT boil.
4. Once the soup is steaming, turn heat to low/simmer and cover. Simmer for a half an hour to an hour.
5. To cream the soup, I used an immersion blender. But if you do not have one, you can work in batches to cream the soup in a regular blender. Be careful to cover your blender completely or you may find pumpkin soup in random places (sorry Karen!).
2. Add the butter. Break up the butter into the flour with a fork or your fingers until the butter pieces are the size of peas.
3. Add the goat cheese and herbs, and stir in.
4. Add the milk, and stir just until it is mixed together.
5. Pour out the dough onto a floured area, and knead 10 times. If dough is sticky, add more flour. I may or may not have yelled at my sticky dough. It deserved it.
6. Flatten out into a 1 inch thick circle.
7. Using a biscuit cutter or a 2 inch wide glass, cut out your biscuits.
8. Bake for 10 minutes at 450.