Fall in Love with Pumpkin Bisque

i love making, eating and giving this away. maybe you'll enjoy it too


Pumpkin Bisque

3-4 carrots, washed, peeled and sliced and diced
1 large onion, chopped
2 cloves garlic, minced (more for personal taste)
1 tbsp ginger powder, or 1 tsp fresh crushed/minced ginger
1/4 tsp cayenne or Cajun (usually i use cayenne only if i want it REALLY spicy, Cajun will bring a nice flavor with the ginger and onion)
4-6 cup veggie stock (this is where steaming all the veggies comes handy. I put 4-5 cups of water in a big steamer and steam all the veggies, ginger and garlic together and then use the steaming water as my stock)
1 med sweet pumpkin (skinned and diced)


(optional) 2-3 small sweet potatoes diced (makes it thicker)

your choice (adding this is not vegan friendly, but delicious): heavy whipping cream, yogurt, 2% milk



In a large, heavy stockpot, steam all the veggies until soft. [Until the pumpkin and potato fall off the fork or knife.] Very Important... Don't dump out the water at the bottom!!!

Then, puree the veggies together in a blender or food processor. (I only own a blender, but sometimes the veggies get soft enough i can just hand mash them for a slightly chunkier bisque)

Add the mashed/ blended veggies to the 'steaming' water. Lower heat, adding a pinch of salt and pepper with the cajun. Cover pot and simmer for 20 to 25 minutes. Mashing again if you did it by hand.

Here's where i differ from most bisque recipes, i don't usually use heavy whipping cream. Sometimes I'll use a 1/4 - 1/2 cup of my homemade yogurt or sometimes just 2% milk till it gets to the creaminess I like... and sometimes I don't use anything at all. so maybe that takes away from its bisque-ness, but whatever.



Makes a whole bunch... i've never been good at keeping track of exactly the amount i make or how many servings i doll out.
so once I'm tired of eating soup for a couple days I add turmeric, coriander, and cumin to taste and then i have a re-heated curry for rice! I'll add shredded coconut if I have it as well for entertainment value :)


Enjoy!!!

Egg Drop Rice-noodle Soup

Korean Rice-cake (with Egg) Soup 

(Duk Guk with Egg/ 떡국)

Duk mandu guk is a variation of duk guk (rice cake soup), that soup includes dumplings or mandu). This soup however, just emits the mandu and uses the egg-drop instead!

ingredients:

• 2 cups of sliced rice cakes (they can be found in the international isle or maybe your local Asian Grocery store, sometimes they look like little peanuts too, that's okay they're just the shape of the rice cake)
• 1 tsp anchovy powder (myulchi garu 멸치 가루) [optional]
• 1 tsp minced garlic (when i don't have minced on hand I double or triple the amount, depending on my garlic mood, and just use powder)
• 3 cups of soup stock, your choice for taste (chicken broth/ beef broth)
• 1 bunch green onion chopped small
• 1 tsp salt
• 2 eggs (or 3, depending on the level of eggy-ness you'd like)

the how to:

• Soak sliced rice cakes for 5-10 minutes, while they are soaking continue.
• Beat egg and add pinch of salt and pepper. Set this mixture aside and begin work on the soup.
• Boil the soup stock with anchovy powder (optional) and garlic.
• Add rice cakes when boiling for 2 min. Reduce heat to medium heat for about 15 minutes - add chopped green onion, continue the simmer for 2-3 minutes. 
• Quickly, re-whisk the eggs, salt and pepper. Then, while stirring the soup base in a circular motion drizzle your egg mixture into the broth. Turn off heat and prepare servings.
• For each serving*, get a large bowl. Scoop up some soup with enough rice cakes, garnish some more chopped green onions.

*Serve with roasted seaweed at the table for people to individually add into their bowl throughout the meal.

enjoying the egg-drop soup lunch with 

bananas, gim, kimchi and other assortments of korean side dishes