Creamy Pumpkin and Broccoli Soup – More Leftovers!

Hurricane Sandy has now moved away from the Maine Coast and the lone casualty in this yard is the Amur Maple that continues to occasionally loose a limb and give us a little extra fire wood in the process.  This tree has no actual horticultural value according to my gardening friends, however, its breadth and width gives us a barrier of privacy in an area of the yard which would feel entirely too open without it.

This is also the tree under which our girls have created small worlds among fairy houses, enacted stories within forts, climbed into notches with books and swung in hammocks for sun-kissed naps.  Hard for me to say this tree has no value, so cut it down we will not.  Instead we’ll just wait for Mother Nature to change it as it must and reap the benefits of the wood it provides.

While outside the weather raged last night, inside we were cozy and warm as we sat to dinner of another meal made from leftovers.  This isn’t a recipe, but more of a guide to show you how I used what we had.  Day 21 without going to the grocery store.

Creamy Pumpkin Broccoli Soup
pat or two of butter
diced onion
dusting of flour
salt and pepper
cooked pumpkin – Canned pumpkin puree will work.  I used pumpkin flesh from a roasted pie pumpkin.
broccoli – Fresh broccoli will work.  I used leftover steamed broccoli with lemon.
vegetable or chicken stock
whole milk
small amount of lemon juice if beginning with uncooked broccoli

Heat a stock pot over medium high heat.  Melt the butter and add the onion and salt and pepper.  Saute until onions are soft and translucent, about 10 minutes.  Dust with flour and stir well to incorporate the flour.  Add stock and milk in equal proportions and then add the pumpkin flesh.  Bring to a simmer and transfer to a blender.  Carefully puree the soup until it is smooth and creamy.  Return to the stock pot and adjust for seasoning.  Add the broccoli to the blender and puree with a little more stock until it is loose and liquidy.  Pour the broccoli mixture into the soup pot and bring back to a simmer.  Remove from heat and serve immediately so as not to loose the bright green color of the broccoli.  If you are using uncooked broccoli, steam it first and then puree with the stock.  Season to taste with a small amount of lemon juice, salt and pepper.

Thankful to be on land and in our cozy house

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