Tuesday Recipe: PUMPKIN SOUP

Every October I do #PunkinChunkin #31DaysOfPumpkin as a fun expo of all things pumpkin and squash and pumpkin spice. I try the newest packaged food, restaurant offerings and other pumpkiny products giving my two-cents-worth of opinion. Going with the creative flow, I try out recipes or generate some of my own concoctions.

Momma wasn't feeling too perky and I was getting pretty hungry, so we needed a quick-fix dinner. Time to either get creatively nutritious or run through the drive-thru for something not good for us. I tend to prepare to the size of the pot and end up with way too much food. So, I chose the smaller pan to limit the recipe and here's what popped out of the pot...

PUMPKIN SOUP

2 cups 100% Pumpkin (not the pie filling)
1 cup Almond Milk (or your choice of "milk")
32 ozs Vegetable Broth (the entire package)
2 Shallots, thinly sliced (or a small mild, sweet onion like Vidalia)
1 tablespoon Olive Oil, your choice
2 tablespoons to 1/4 cup Maple Syrup
1/2 teaspoon Nutmeg
**optional: 1/4 teaspoon Cinnamon
**optional: 1/2 teaspoon Curry Powder
Salt, to taste
**optional: Sriracha Sauce, added to each bowl, to taste

Note:  I did not have a clove of garlic to sauté with the onion, but the veggie broth had enough essence of garlic for this recipe.

• Sauté thinly sliced shallots (and garlic, if you choose) in just a little Olive Oil until transparent.
• Add spices to shallots and slowly stir-in "milk" and broth and maple syrup.
• Spoon-in pumpkin stirring until loosened.
• Let simmer.
• Salt, to taste.
• If you want a velvety bisque, use an immersion blender to zip all ingredients down.
• If you don't mind the thinly sliced shallots (or onions & garlic), just stir occasionally making sure the soup doesn't scorch on the bottom.
• Serve with a good bread and perhaps a dollop of sour cream. ENJOY!

Tip: Each person can add the curry or sriracha to their bowl. Add a little at a time and taste.

Go play with your food!

October Skillet Hash

October Skillet Hash with Fire Roasted Tomatoes

Right up there with Christmas in December is my other favorite, ALL THINGS PUMPKIN in October!

As a foodie, I get pretty excited about ways to enjoy the little plump squash. From sweet to savory to seeds to spice, I think it's tasty, healthy and the color is pretty nice! Today's recipe is a spin on a previous recipe, Veggie Skillet Hash, originally posted in October, 2013.

So, how did I change it up? Three ways: I added diced pumpkin and sweet potatoes in my little cast iron skillet while my hubby's skillet had chicken. The third way is by listening to a reader of my blog (and sister kitchen-ninja) when she suggested I add Fire Roasted Tomatoes for that "extra juiciness." Sorry, it took me so long to get there!

October Skillet Hash

1 large, Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
1 tablespoon fresh Rosemary leaves, chopped
1 tablespoon fresh Thyme leaves
1 teaspoon ground Sage
3-4 Red Skin Potatoes (or whatever ya got), diced
1 cup Pumpkin, diced (or substitute butternut squash)
1 small Sweet Potato, peeled & diced
1 (15 oz) can Cannellini or White Navy Beans (whatever ya got), drained & rinsed
1-2 cups Kale, large stems removed & leaves coarse chopped
1-2 cans Fire Roasted Tomatoes
S&P, to taste
Red Pepper Flakes
Olive Oil
(optional: 1-2 chicken breasts, sliced thinly)

...and before Fire Roasted Toms were added.

Because my hubby doesn't care for pumpkin nor sweet potatoes, but wants meat, I divided some of the ingredients between the two cast iron skillets.

• Sauté onion and red bell pepper over medium heat in olive oil or splash(es) of water until just getting soft.
• Add garlic, herbs, diced potatoes, pumpkin and rinsed beans. Cook slowly --don't rush-- until taters and pumpkin are fork-tender, approx 20 minutes.
• Add kale, seasonings and fire roasted tomatoes and continue cooking until kale wilts and skillet is bubbly!

Serve with a good bread or cornbread or crackers, even! Enjoy!

Tip: If you have left-overs, the taters and pumpkin may soak up the "extra juiciness." Re-saucy with a little bit of water or veggie broth.

Go Play with Your Food!

"Sam"

FITober 2014

I have known people who pine over their youth when turning 50. Not me! I decided before the half-century event to tackle...well, whatever needed tackling! It just happened that a couple of major fitness events happened in October, thus FITober!

In June, the hubby and I signed up for The Middle Half, the half marathon of Middle Tennessee, touted to be flat and fast for runners. We trained throughout the humid months of summer in the South when the air seemed as thick as lotion. When traveling, we even got in a few enjoyable runs in the dry, hot West.

Early on October 11th, my hubby and I joined over 3000 other runners, walkers and wheelchair athletes to claim 13.1 miles in support of local charities. The weather was cool with a heavy mist. Perfect for a slow shuffler-runner like me. I kicked-in to intervals after the first 5 miles.

My first goal was to finish before the time clock turned to 3 hours. My second goal? To stay ahead of the "sweeper" truck picking up the stragglers before the road opened to traffic. It was a great experience running with the pack that moved and talked and laughed, together.

Hubby finished at 2:34:41 and waited for me hollering as I crossed the finish line at 2:51:01! YES! Both goals tackled! It was the hardest thing I've ever done.

The group from Life Assembly
Church in Mt. Juliet, TN

Jani & hubby, Peter, met us at
finish line with balloons!

The following weekend I used some United Airlines miles to get myself up to Minneapolis to take part in the REFIT® Revolution Master Class and Instructor Training, "a positive movement inspired by faith and powered by community!"

Thanks to REFIT Founders,
Catherine & Angela!

REFIT® is a "revolu-tionary cardio dance program that engages the whole person -- body, mind and soul." During my (and hubby's) new, two year lifestyle of fitness and nutrition, I had been talking about having a fit body, a fit mind and a fit spirit, but had not known that was the strategic vision of REFIT®!  It was at the conclusion of the Master Class on Friday evening there was a difference in the atmosphere and I knew this to be a perfect fit for me!

What a great weekend with other fitness revolutionaries as we became the next batch of certified instructors!  I'm embarrassed to admit in my enthusiasm I proclaimed myself as the first Tennessee instructor. I, now, seriously doubt that claim. I'm a goof...but a fit goof!

I raise my goblet of green smoothie and toast to a great year to be 50...with silver strands in my hair... and a wonderful FITober, tackled!