The weather is surely taking its time to cool down. Early mornings or evenings have cooled down quite a bit but during the daytime it is still quite summery.
Because it has been nippy in the mornings, we've started having soup for breakfast, with a crusty baguette or in this case, a slice of sweet potato sesame seed bread, it is a nice way to start the day.
If I haven't made a batch of soup from scratch, then some mornings I cheat and serve some instant soup.
Apples are in season, so sometimes we have that too, depends on what is on sale at the market.
Tea or coffee depending on what I feel like making that day.
The other night I made this soup from leftover pumpkin, sweet potato and spinach.
Here's the recipe if you'd like to try: makes about 4 servings
1/4 onion, diced
1 tablespoon olive oil
1/4 kabocha (pumpkin) de-seeded, peeled
1/2 sweet potato, cut into cubes, with skins on
4 tiny stalks spinach, cleaned and cut
1.5 cup water
1.5 cup chicken stock
1 pinch thyme
sprinkle of salt
couple grinds of pepper
1/2 cup milk
In a pot, heat the oil and add the onions and pumpkin and sweet potato.
Saute until the onions turn transparent
Add the water
Cook on medium heat for about 20 minutes or until pumpkin is tender
Add spinach, chicken stock and thyme
Add salt & pepper
Whiz with hand-held blender until smooth
Turn off heat and stir in milk
Serve with your favorite bread
NOTES: This was delicious, thick and a little sweet from the pumpkin and sweet potato. I'm sending this soup to Deb, for her Souper Sundays, a great blog event with soups, sandwiches & salads. Be sure to check out her blog on Sundays to see what everyone has sent in.
It's Friday here, hope you have a nice weekend!