Last weekend left me more breathless than I’ve been in quite awhile. Do you ever have days where you have a full schedule, but somehow it’s an open invitation for the unexpected to happen? I try to keep my weekends soft and quiet, but occasionally there is a birthday, or I must tend to those necessary life obligations (like getting the car tuned up). Occasionally there is a friend’s final game to support. And occasionally all of this is somehow scheduled for one Saturday. There’s never a good time for your dog to eat something alien and unpleasant – but the oddest of aspects will prevail in the busiest of times, without fail. The only conclusion the vet was able to come to was that my dog is a one year old lab, and her very nature in life is to put foreign things in her mouth. We suspect green tomatoes. But my point is that a couple green tomatoes are equivalent to a late car appointment, a missed ride, a consequential (although beautiful) foot trek to the game, a lot of sweat, and fatigued birthday libations. Those moments where you can’t decide if the universe is laughing at you, conspiring against you, or opening your eyes to a bigger picture.
In the midst of the insanity was such a brilliant clarity. I made time to browse the modest stands of our weekend farmer’s market, quaint as it may be, and was able to meet some wonderful souls and talk apples. Our area isn’t known for its orchards, it is predominately the land of ranchers. But to discover those that are doing it, I was there in every dimension. I ended up purchasing a bag of humble mcintosh (a genuine reminder of the roads I dare call home). Their scent, deep and heady.
I did what any crazed brain would do – I souped some of them with a sugar pumpkin and called it fall. If you’re concerned that the soup is too sweet, fear not – the apples are tart (even green may be a viable option) and the mustard, thyme, and gremolata keep it grounded. I invite you to try it and if you do, let me know what you think. There are indeed many more ingredients to be celebrated besides pumpkin and apple, but the nurturing truth is that these elements are unfailingly fun, and seasonally whimsical. Mustard maple, pumpkin apple, autumn leaves are falling, soup.
Sweet autumn air sweetest friends – if you have green tomato moments you aren’t alone (except that we are able to eat them as humans).
- 1 medium sugar pumpkin, skinned and cubed
- 1 lb tart apples (red or green), diced
- 1 large red onion, chopped
- 2 large cloves of garlic, minced
- ½ tbl fresh thyme
- 1 tbl grapeseed oil
- 2 tbl maple syrup
- 1 tbl mustard
- 3 cups of vegetable stock (+ 1 cup for thinning and blending)
- salt and pepper to taste
- gremolata:
- 1 / 3 cup finely chopped macadamia nuts
- 1 cup parsley, chopped coarsely
- juice and zest of 1 lemon
- l large garlic clove, minced finely
- heat oil in a dutch oven or large soup pot over medium-high heat. add thyme and red onion and cook until slightly softened. add garlic and cook just until fragrant.
- add pumpkin and apples and cook until gently browned, 5-10 minutes. stir in maple syrup and mustard and cook to coat all ingredients, 1-2 minutes.
- add vegetable stock and bring all to a boil. reduce heat, partially cover pot, and lightly simmer soup until vegetables are tender - about 30 minutes.
- meanwhile assemble gremolata. in a medium bowl combine macadamia, parsley, lemon juice, lemon zest, and minced garlic.
- when soup ingredients are tender, carefully transfer to a blender (in batches if necessary) and puree. thin any unwanted thickness out with additional vegetable stock.
- return soup to heat and add salt and pepper to taste. enjoy soup in bowls garnished with gremolata.
What a crazy weekend you had! I hope your poor pooch is doing better now. I recall the first time I roasted a sugar pie pumpkin at which point I declared I’d never buy canned again. Now, I’ve bought a few cans since, but when the season arrives, I get my hands on as many sugar pie or winter luxury pumpkins as I can, roast em’ and freeze the puree’ or chunks. Soup is one of my favorite ways to use pumpkin puree. I’ve not tried it however with the nice tang of mustard and I must say, this is a delicious addition Danielle! I’m looking forward to giving it a go!
That poor pooch is back in action, hoovering up more foreign objects that don’t resemble food! She’s so inquisitive and ever searching – insatiable! And what I’ve found is that the mustard does very lovely things to the sometimes uber-sweetness that pumpkins can contain. It worked well in this soup! Thank you for your love! ♥
This soup looks and sounds absolutely beautiful! Soup season is definitely back with us. Sounds like a very hectic time indeed, I hope you at least got time to step back and enjoy this soup.
Hi Natalie and thank you so much for your lovely words and visit! I was miraculously able to recover from that crazy day, and even enjoy a bowl or two. I absolutely adore soup season – I am not going to be shy about sharing ideas! Sometimes this time of year it’s all we talk about (a delight not a depression!). I’m so happy you like this idea! ♥
Beautiful and delicious sounding Danielle! Your poetic writing was so enjoyable to read. I especially liked your insight in this sentence, “you can’t decide if the universe is laughing at you, conspiring against you, or opening your eyes to a bigger picture.” So well said! Maybe all three at once?! I’ve definitely had those days. Be well my friend and hopefully this weekend brings more peace and relaxation.
Kathryn it means so much when my writing is able to rest easy with others. Often what I fear as massive rambling generally gets received as a somewhat cohesive piece (phew). I have to agree that all three at once is a definite possibility some days – and that’s when I just decide to laugh back and louder. Thank you for your wishes sweet friend, and I hope the upcoming weekend is likewise good to you. ♥
danielle, each time i read one of your posts and envision the flavors of your recipes, i feel like i’m at home. it’s beautiful! the flavors here — mustard, thyme, apple — are so appealing and so intensely autumny. loving. xo
jaime thank you so dearly, it means a ton to me to have your presence. autumn is truly the embodiment of my happiness. ♥
Hi, what a lovely soup recipe! Soup, beautiful soup!
Susannah thank you so much! I’m glad we share the adoration of soup – in the colder weather it’s such a nourishing meal. And the possibilities are quite endless. ♥
What a dreamy, perfect autumn (fall) bowl of goodness. This is right up my street. I hope your little lab is doing better now? And that this weekend is calmer for you. Happy Friday Danielle
Hi Sus, it’s a great pleasure to have your presence! Thank you for the lovely words – this soup is definitely an approach to seasonality! 😉 As for Vega she is hopefully on the road to recovery – I sigh, curiosity always seems to kill the cat (or upset the dog’s stomach!). Thank you for your concern. ♥ Happy weekend to you Sus, I’m hoping to burrow a hole and stay there!