In 1971, it was -40 farenheit in Arizona, setting a record low. Over the past week or so, we haven’t come close to that high country freeze but it has been cold. Our beautiful bougainvillea are ugly and brown. Fronds are falling from the jacaranda as if it was an aspen in autumn. I’m even carrying gloves in my handbag. We rarely experience the opportunity for top coats and cocoa.
AZ Cold Snap
Cold weather brings the perfect circumstance to warm around the table over a bowl of soup. Of course, in this case, it is also a matter of thawing as we are clearing the freezer of items put away earlier in the year. When planned properly, the notion of pulling something already prepared from the freezer is both a relief and a convenience. I am by no means an expert at freezing foods but I do follow Nancy Hatch’s method of freezing greens and put away roasted beets that can be thawed and used for salads or other dishes later. I also freeze some left over meals so that we can re-experience it again at another time.
This week, despite the fact that we’ve now escaped the cold weather extreme, we made soup. We delved into a large quantity of frozen pumpkin. This had been roasted and scraped from the shell earlier in the year and placed in the freezer without a delibirate plan. Our regular Monday soup menu created the platform to use it up.
The pumpkin is light and given our new year intentions, this soup keeps it that way. In order to bulk it up for the higher caloric needs of my kids, my 13 year old came up with the idea of creating and adding a contrasting green cream. Frankly, without it, this would have been a boring meal.
Pumpkin soup with Jalapeno Cilantro cream
Pumpkin and Cilantro Cream Soup
Ingredients:
- 1 large onion, finely chopped
- Pinch of crushed red pepper
- 4 garlic cloves, finely chopped
- 2 Tbs olive oil
- 4 cups frozen pumpkin thawed
- 2 cups broth
- Salt
- 1/4 cup sour cream
- 1/2 cup coarsely chopped cilantro
- 1 jalapeño, seeded and chopped
In a large skillet, heat the 2 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cook for 1 minute. Gradually add thawed pumpkin and the broth. Simmer for 20 minutes or until well heated and to your preferred consistency.
In a small food processor or blender, place 1/4 cup sour cream, 1/2 cup coarsely chopped cilantro and the jalapeno. Whirl until it is a creamy green. We put this is a squirt bottle and topped the soup with it but you could also place a dollop right in the soup. Whichever you choose, do not omit this step – the flavor impact is amazing.
What’s your favorite cold weather meal?
Agrigirl's Blog 
nrhatch
/ January 24, 2013What a fabulous way to serve soup . . . with a squirt bottle for diners who wish to do some decorating! 😀
It’s great fun to rummage around the deep freeze to defrost something for a hearty and warming dinner.
Tammy
/ January 24, 2013Squirt bottles are awesome! Tried to link to your greens methodology and gave up looking – know it’s out there though!
nrhatch
/ January 25, 2013Found it! It’s in the comment thread to your post on CSA’s:
https://agrigirl.com/2012/03/03/tammys-top-ten-t3-report-tips-for-belonging-to-a-csa/
kirsten@FarmFreshFeasts
/ January 24, 2013OOH, when I was poking around in the freezer looking for veggie inspiration I bypassed the winter squash (it’s a mystery squash that volunteered in the garden), but I think this soup would be just the thing for it. Thanks for the recipe idea–clever 13 yr old you’ve got there!
Tammy
/ January 24, 2013A volunteer mystery makes it an even better dish!!
Meg
/ January 24, 2013Oh, that looks so good! Pumpkin soup is one of MY favorite soups! I usually make it with curry seasonings and add light coconut milk if I feel the urge, The cilantro cream sounds fantastic!
I have a huge Amish pie pumpkin in storage that has been trying to get my attention lately. It has been below 0 f. since Sunday here, I think the time has come! (I finally have room in the freezers for the rest of him, too.)
Tammy
/ January 24, 2013I actually like the idea of coconut milk and curry. I have some more and perhaps that is what I’ll do.
Sally
/ January 24, 2013I am so sorry about your beautiful flowers! I hope the cactus came through and the warmth?
I, like Meg, use coconut milk and cumin. Yours sounds wonderful and here in Canada with the minus temperatures, we are making soup every day. I think we will try your inspiration tonight.
Thanks Tammy!
Tammy
/ January 24, 2013It’s warm now but we still need to make soup!!
lorrainemt
/ January 24, 2013Beautiful! And it looks tasty too. I just froze a couple of quarts of pumpkin puree this weekend, so I’ll be back for this recipe. Cilantro cream–what a great inspiration!
PS: I was thinking of you last night when I was listening to food activist Raj Patel speak in Portland. If you ever get a chance to hear him, I highly recommend it. There’s so much going on in the movement of reclaiming our food system.
Tammy
/ January 25, 2013Off to google Raj now!
sustainablysmitten
/ January 24, 2013Sounds delicious! Recently we made butternut squash w/ green chillis, cilantro, and a mixture of lime juice, tahini, and greek yogurt. This reminded me of it. Also, LOVE your idea for freezing roasted beets!
Tammy
/ January 25, 2013very similar!
Sophie33
/ January 24, 2013MMM! A tasty soup & that spiced cream on top: is the best part , I think! 🙂 These flavours go all so well together! yummm!
Tammy
/ January 25, 2013Yes, the cream is what made the dish.
Lauren
/ January 24, 2013Love the green sour cream! You have a chef in the making there. 😉
Tammy
/ January 24, 2013He’s so clever and it is so much fun! I love those moments and you have many coming your way.
cindyricksgers
/ January 24, 2013This sounds delicious! I often add a dollop of sour cream and a drizzle of balsamic vinegar to my lentil soup, which seems bland otherwise. The addition of flavorings right in the sour cream is genius!
Tammy
/ January 24, 2013I love balsamic with lentils!
Debbie
/ January 24, 2013You always inspire me, Tammy! I’ve never tried pumpkin soup but it sounds so good! I just do potato soup and chili .. the two I know my hubby will eat. 🙂 Thank you!
Tammy
/ January 25, 2013So easy!
croquecamille
/ January 25, 2013I love a swirl of cream in a bowl of healthy soup – it tastes decadent, but it’s still pretty good for you! Besides, a little fat helps our bodies to absorb all the nutrients in the vegetables. Sounds like good family teamwork to me!
Tammy
/ January 26, 2013I like it too. I tend to turn from cream bases these days and so a swirl makes it just right.
authorjaneward
/ January 25, 2013Hard to imagine a cold snap in AZ, seeing as it was well over 100 degrees when we were there summer before last. I love that your son came up with the green cream idea. The soup is so pretty after decoration!
Tammy
/ January 26, 2013Yes, to be honest, the soup was really quite boring without it.
Melissa
/ January 25, 2013Beautiful! I love the idea of the pumpkin/cilantro combo. Usually as soon as it gets cold, I want to make a huge pot of chili or spaghetti sauce! There’s something comforting about a big pot of goodness simmering on the stove.
Tammy
/ January 26, 2013Isn’t there? It’s pouring rain today (and we need it) and I feel like simmering something delicious!
Tandy
/ January 25, 2013The cilantro cream sounds tasty! I often freeze soups for the odd cold day we have in summer 🙂
Tammy
/ January 26, 2013I freeze them also and it’s fun to pull it out without the prep time.
Inger Wilkerson
/ January 26, 2013Jalapeño and cilantro cream cheese! Now that would add flavor! One of my favorite things to pull from the freezer for a cold day is lasagna.Pyrex makes lasagna pans with lids which is perfect for doing this.
Tammy
/ January 26, 2013You know, I love lasagna and never ever make it. I don’t know why. That would be a fun thing to pull from the freezer.
suzicate
/ January 26, 2013Winter is our soup season. After a snowy day I think chicken and dumplings might be in order!
Tammy
/ January 27, 2013Mmm. sounds perfect.
Lori Lipsky
/ January 26, 2013It’s hard to imagine that it was ever 40 below F in Arizona. I had no idea.
Up here in WI we are gearing up for an ice storm. May need to miss church tomorrow morning.
Tammy
/ January 27, 2013Fortunately that cold spell was prior to me living here!
Rukmini Roy
/ January 27, 2013I have never eaten pumpkin soup before and I have some packed pumpkins in my fridge. What do you think abou adding some fresh coriander to the recipe? Considering I dont have green cream, some fresh greens might be a good alternative.
Tammy
/ January 27, 2013I believe that coriander and cilantro are the same thing – just different names in diffferent countries.
EverydayMaven
/ January 27, 2013I love the topping for the soup and the fact that your 13 year old came up with the idea!
Tammy
/ January 27, 2013It’s so much fun to get them involved in the kitchen!
Bryant T. Carr
/ January 27, 2013November has finally brought about some much cooler weather here in North Dakota, and with that comes a lot of really good cold-weather comfort foods, like stuffed pork chops, baked ziti, and my favorite–broccoli cheddar soup.
Tammy
/ January 27, 2013There is North Dakota you have a Spanish travel site?
yummychunklet
/ January 27, 2013I can’t even imagine the cool weather in Arizona. I’ve only ever been there when it’s in the 100s.
Tammy
/ January 27, 2013We are definitely not used to it!
hotlyspiced
/ January 28, 2013I really feel for you with that cold weather – we don’t have to experience anything like that in Sydney. What a gorgeous meal and so warming for your cold extremes xx
Tammy
/ January 30, 2013I have a tough time with the cold – love fires and wine but not the cold!
kateshrewsday
/ January 28, 2013That cream looks amazing! Must try it, Tammy!
Top coats and cocoa: I must remember to see them as opportunities, not incumbraces…
Tammy
/ January 30, 2013That’s funny Kate. It’s all about perspective, isn’t it?
cityhippyfarmgirl
/ January 28, 2013Raining here for us this weekend, warm and raining…still good for soup!
Tammy
/ January 30, 2013Ooooh, we’ve had a ton of rain also. Perfect soup weather.
henrymowry
/ January 29, 2013I’ve sworn off pumpkin foods (that aren’t pie) since a bad summer-long experience with pumpkin ice cream at Boy Scout camp! No matter, love your stuff … so much so, that you are getting The Sunshine Award! Here’s the post linking to your blog: http://mowryjournal.com/2013/01/28/the-sunshine-award/.
Tammy
/ January 30, 2013That’s funny. I bet it’s a great story and I think you should write it down. Thank you for the award! Appreciate it.
Stephanie
/ January 29, 2013It’s definitely soup– and hearty, bean/lentil based ones. Black bean and sweet potato might top the list, but, oh, the options are endless. The pumpkin soup I made recently was an ultra basic pumpkin (onion, carrot, celery, garlic, thyme sage, pumpkin) could have used a little kick… Last year’s frozen pumpkin ended up in pumpkin enchiladas, also warm and filling, if you have more floating around.
Our weather last week was around 0 F for too many days, and I have some serious envy of winter weather where forgetting gloves doesn’t put you in danger of frostbite. I think we’re past it…
Tammy
/ January 30, 2013Love the idea of a pumpkin enchilada. I still have two small fresh ones here that will either find their way to the freezer or to something warm and filling.
Subhan Zein
/ January 29, 2013My favorite in winter? Ah, Ramen! 🙂
Tammy
/ January 30, 2013Ah, you and my boys. That drives me crazy.
Kath (My Funny Little Life)
/ January 30, 2013Mmmmmmm I love pumpkin soup!! Last week I made a big pot of pumpkin and carrot soup which was delicious. I just wish I had more space in my freezer, but I only have a tiny ice department inside of my fridge that’s just sufficient to store some frozen fish and a few vegetables, but not big enough to keep several containers with soup or other things. 😦
Tammy
/ January 30, 2013I would like to see your recipe for the soup.
Kath (My Funny Little Life)
/ January 31, 2013Going to come! I took pictures and wrote it down 🙂
Kath (My Funny Little Life)
/ January 30, 2013Soups and stews are definitely favorites in winter for me! Something hot and warming and comfortable. 🙂
timkeen40
/ January 30, 2013Looks like a great meal. Everytime it gets cold in our house, my wife makes chilli. When it snows, then its chili and soup till we can’t stand it no more.
Tim
Tammy
/ January 30, 2013Stand the soup or stand the cold? 🙂
Lisa H
/ February 17, 2013Isn’t soup so comforting this time of year? I too love to delve into the freezer. I found some beets, cabbage and a super strong veggie broth that I had made from the tops and skins of veggies. It made one of the the best borscht soups. The kids didn’t even try it, but hubby and I finished it off quickly.
Tammy
/ February 18, 2013That sounds great and we have all of those things in the fridge right now!