spiced harvest pumpkin soup, plus a giveaway!
after a ridiculously hectic, demanding, chaotic and insanely stressful week, i’ve been craving some serious comfort food.
not even kidding, i think i was on the verge of a nervous breakdown this past weekend. instead of relaxing and enjoying super-fun halloween hijinks, i was holed up inside, working my face off on two gigantic school projects. fun!
i think i got a total of 6 hours of sleep from friday-monday, which is pretty horrifying. i’m a lady who
needs enjoys her beauty sleep!
so now that the madness has died down and i’ve only got one day of school left before i’m off for nine glorious weeks (YES), i’m easing back into the kitchen with a simple, spicy harvest pumpkin soup.
i’m convinced that everyone has their own recipe for pumpkin soup. pumpkin is wonderfully adaptable and plays so nicely with a myriad of different flavors. i’ve made at least half a dozen different versions of pumpkin soup, and guess what? they’re all delish.
i am also convinced that it’s impossible to make anything pumpkin-flavored taste bad. it’s just too delicious for its own good!
this pumpkin soup i’m sharing with you today is definitely a winner: it’s spicy, nuanced and complex. it maintains all the delightfully warming and familiar qualities that pumpkin soup is associated with, but its piquant heat surprises and catches you off-guard. i like that.
wanna know what else i like? i really, really, really like this enameled cast-iron Le Creuset pumpkin casserole. i’m kind of in love with it. isn’t it the most adorable thing you’ve ever seen in your whole entire life?
look at the little knob? it’s a stem! it’s clever details like that which make me want to die from the over-exposure to cuteness.
guess what? i love it so much that i’m giving one away! cue my overly-excited tendency to use exclamation points like they’re going of style! yay!
i know you want one of these 2 1/4 quart Le Creuset pumpkin casseroles. can’t you just picture it sitting proudly in the center of your Thanksgiving table?
before you go thinking that this is merely a serving bowl, let me set the record straight: just like other gorgeous pieces of Le Creuset cookware, this pumpkin casserole isn’t just a pretty face. you can cook with it on the stovetop, in the oven, or even on the grill! it can also be frozen or refrigerated, how awesome is that?
i bet you want to know how to win this darling Le Creuset pumpkin casserole, huh? check it!
how to enter
it’s super simple! leave a comment telling me what Le Creuset product you’d absolutely love to have in your home! Just pop over to Le Creuset’s site and
look at all the pretty shiny things let me know what product you think is the dreamiest. please be specific! for example, instead of saying “French oven,” say “3 1/2 quart oval French oven in Fennel!”
what’s up for grabs?
an amazing 2 1/4 quart enameled cast-iron Le Creuset pumpkin-shaped casserole in Flame! it’s perfect for autumn, it’s a gorgeous centerpiece for your Thanksgiving table, and i bet you can’t wait to use it next Halloween, huh?
this pumpkin casserole is perfect for soups, stews and casseroles. It’s fridge and freezer safe, meaning you can take it straight from the fridge to the oven to the dinner table. how convenient, right?
also, wouldn’t this be the cutest serving dish for something like pumpkin ice cream, or pumpkin tiramisu? perfectly chilled, and perfectly adorable. i’m in love!
the giveaway will be open from 4 pm EST on Tuesday, November 2nd, 2011 and will close on Sunday, November 6th, 2011 at 11pm EST. i’ll use Random.org to choose a winner, and i will announce the winner on my blog, on Twitter and on Facebook on Monday, November 7th, 2011 at 12pm EST.
the winner will have 48 hours to contact me through e-mail (foodpluswords [at] gmail [dot] com) or the contact form on this site with their full name, e-mail address and physical address so they can receive their Le Creuset Revolution Spatula Set. if the winner doesn’t contact me by Wednesday, November 9th, 2011 by 10am EST, i will draw a new winner.
want extra entries?
- follow @foodpluswords on Twitter, and leave a comment saying “i follow @foodpluswords on Twitter!” with your Twitter handle!
- follow @LeCreuset on Twitter, and and leave a comment saying “i follow @LeCreuset on Twitter!” with your Twitter handle!
- tweet about this giveaway, and leave the link to your tweet in a comment! you can use this sample tweet: food + words is giving away an awesome @LeCreuset Pumpkin Casserole Dish! enter to win here: http://bit.ly/v8RSmN via @foodpluswords #giveaway
- become a fan of food + words on Facebook, and leave a comment saying “i like food + words on Facebook!” and write your first name and last initial in the comment!
- become a fan of Le Creuset on Facebook, and leave a comment saying “i like Le Creuset on Facebook!” and write your first name and last initial in the comment!
- click the “like” button at the bottom of this giveaway post and leave a comment with your first name and last initial!
- subscribe to the food + words via RSS feed or e-mail!
be sure to leave a separate comment for each extra entry opportunity!
i am way too excited about this giveaway, guys. this pumpkin casserole is literally my new favorite thing; i’ve already used it to make 5 different dishes! best of luck, loves!
spiced harvest pumpkin soup
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
3 slices bacon, diced into 1/2" pieces
1 medium yellow onion, diced
2 small fuji apples, peeled and chopped into 1/2" pieces
1 cup pumpkin puree
1/4 cup apple cider
1 tablespoon orange liqueur (i like grand marnier!)
2 cups chicken stock (use vegetable stock if you are vegetarian!)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 teaspoon chinese five-spice powder
2 tablespoons light brown sugar
generous pinch cayenne pepper
1/4 teaspoon smoked paprika
pinch of grated nutmeg
5 sprigs fresh thyme
2 dried bay leaves
1-2 teaspoons sriracha sauce, depending on how spicy you like things
2 teaspoons pure maple syrup
3-4 tablespoons heavy cream or half & half
place a heavy-bottomed pot over medium heat, and flick a few drops of water into the pot to see if its ready. if the droplets sizzle, you're good to go!
add the diced bacon to the pot and cook until browned and just beginning to crisp, about 2-3 minutes.
when the bacon is done, remove from the pot using a slotted spoon and place onto a paper towel-lined plate to drain. set aside.
add the diced onions to the pot and cook in the bacon fat until they begin to soften and turn opaque, about 2-3 minutes.
add the apples, and cook for 1-2 minutes more.
return the bacon to the pot and stir to combine.
add the pumpkin puree, apple cider, orange liqueur, chicken stock, cinnamon, ginger, five-spice powder, brown sugar, cayenne, paprika, nutmeg, thyme sprigs, bay leaves, sriracha, and maple syrup to the pot, stirring to combine.
turn the heat down to medium low and simmer the soup for about 30 minutes, stirring occasionally.
when the soup has simmered for 30 minutes, carefully transfer to a blender using a ladle and blend the soup until smooth and pureed.
add the cream or half & half and blend for about 10 seconds to distribute throughout.
serve warm with a few drops of sriracha sauce, heavy cream and a pinch of fresh thyme leaves on top.
the soup will keep in the fridge stored in an airtight container for up to six days.
you can also freeze this soup for up to three months!
a food + words original