These cold wet days sure make me think of soup. Yesterday I shared my favorite Onion Soup recipe with you. Today, I am remembering a cold rainy day in Germany. My friend, Inge, and I had just driven north from Lake Como into Austria and Germany. The day was gorgeous, the hillside vineyards were turning golden and there was a cool breeze. Up in the hills you could see the ruins of ancient castles.
By the time we arrived at King Ludwig’s Herrenchiemsee, the weather had turned cold and rainy. The castle is on an island in the middle of Chiemsee, Germany’s largest lake entirely within the borders of Germany. We hopped on a boat for the short trip out to the island. Then you walk…..it was getting colder and colder with each minute. After the tour we decided to make the walk back to the entrance where there is a lovely restaurant. It was raining and blowing and we were quite chilled by the time we arrived.
As I looked at the menu, I realized I wanted hot soup and great wine. The soup was a truly wonderful Curried Pumpkin, and the meal turned out to be one of those I will remember the rest of my life. The soup was devine, the wine was delicious. I drank a German Reisling which was so good with the curried pumpkin. Here at home when I make the soup, I drink our Oktoberfest Wine, a perfect combination.
One of these days I’ll have to tell you about the Greek restaurant in Ruedesheim, Germany! Another great soup and wine dinner! If you would like to read from my journal on the entire trip, go to my archives, click on blog from January 18, 2009.
By the time we arrived at King Ludwig’s Herrenchiemsee, the weather had turned cold and rainy. The castle is on an island in the middle of Chiemsee, Germany’s largest lake entirely within the borders of Germany. We hopped on a boat for the short trip out to the island. Then you walk…..it was getting colder and colder with each minute. After the tour we decided to make the walk back to the entrance where there is a lovely restaurant. It was raining and blowing and we were quite chilled by the time we arrived.
As I looked at the menu, I realized I wanted hot soup and great wine. The soup was a truly wonderful Curried Pumpkin, and the meal turned out to be one of those I will remember the rest of my life. The soup was devine, the wine was delicious. I drank a German Reisling which was so good with the curried pumpkin. Here at home when I make the soup, I drink our Oktoberfest Wine, a perfect combination.
One of these days I’ll have to tell you about the Greek restaurant in Ruedesheim, Germany! Another great soup and wine dinner! If you would like to read from my journal on the entire trip, go to my archives, click on blog from January 18, 2009.
Curried Pumpkin Soup
· 3 tablespoons butter
· 1 medium sweet onion, chopped
· 4 medium carrots, chopped
· 3 medium ribs celery, chopped
· 1 clove garlic, minced
· 1 1/2 cups vegetable broth
· 1 1/2 teaspoons curry powder, or to taste
· 1/2 teaspoon salt, or to taste
· Dash fresh ground black pepper
· 2 tablespoons fresh parsley
· 3 cups mashed pumpkin, fresh if possible
· 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
· Parsley or chives, for garnish, optional
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
· 3 tablespoons butter
· 1 medium sweet onion, chopped
· 4 medium carrots, chopped
· 3 medium ribs celery, chopped
· 1 clove garlic, minced
· 1 1/2 cups vegetable broth
· 1 1/2 teaspoons curry powder, or to taste
· 1/2 teaspoon salt, or to taste
· Dash fresh ground black pepper
· 2 tablespoons fresh parsley
· 3 cups mashed pumpkin, fresh if possible
· 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
· Parsley or chives, for garnish, optional
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
There is open painting studio tonight at ARTichokes! I am so far behind in my painting, and with holiday catering upon me, it doesn't look like that is going to change. But tonight is MINE! I have a 48" x 60" canvas that is calling me, but I can't get the canvas in my Volkswagen! Looks like I'll be working on it here at home. I have a painting area in my basement, but I am finding I am not spending much time there. Winter weather makes it a little too cool and I find I make excuses for not going down there. So, today I have Monique, the young woman who helps me stay organized and neat, is coming to help me move my studio two stories up. Hope it helps....moving is a lot of work to go through.
I am considering the possibility that I need the constant supervision of the wonderful teaching staff of ARTichokes! We will see what I do tonight...... Oh, there is live music going on tonight during open studio! Come and be creative! Becky Pashia will be there to welcome you and help you get set up and painting.
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