Tag: pumpkin

Pumpkin and Potato Soup

October 22, 2014 / Shannon Zeta-Jonez / 0 Comments

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Pumpkin and Potato Soup - based on Mum's yellow potatoes

Author: Jason

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Ingredients

1 small sugar pumpkin (3.5 - 4lbs)
4-5 medium potatoes
½ cup heavy cream
4 tablespoons of butter
½ cup vegetable stock
House of Zeta Homewrecker Hot Sauce (or similar earthy smoked hot sauce)
Salt and pepper

Instructions

Cut pumpkin in quarters and de-seed
Cut pumpkins one more time in half
Peel potatoes and cut into chunks
Steam both separately
When done drain and let cool
Scrape pumpkin into bowl
Add potatoes, and cream, butter.
Mash together adding some salt and pepper
Place mash mix in blender add stock and blend until smooth
Add two or three dashes of the hot sauce to taste
Salt and pepper to taste of needed
Reheat and serve.

Notes

Ratio of pumpkin to potato should be ⅔ pumpkin to ⅓ potato. Keep this in mind when making soup.

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Is Pumpkin and Potato soup your new staple for this fall and winter? We think so, and here’s why. Jason and I received an invite to our friends annual pumpkin party this last weekend and were told to make something with pumpkin. It was requested that I make Paula Deens pumpkin gooey cake. No problem. I love it and it’s become a staple in our Thanksgiving meals. It even replaces the pumpkin pie! But we also wanted to bring a savory dish as well. Our first thought was pumpkin and potato mash. A side dish Jason grew up with. But as we cooked every thing and started to put it together we noticed that it was looking and tasting like a great soup. So we added some vegetable stock to thin it out a bit and next thing you know we had an amazing soup! Jason also added a bit of our Home Wrecker hot sauce for a little surprise. At the party people were practically licking their bowls, or was that just us?! We recreated the recipe here. It’s easy and very un-fussy. The hardest part is cutting up the pumpkin. But it’s worth it as you get to roast the seeds! With fall and winter settling in remember your new best friend, pumpkin and potato soup. It’s the perfect starter or side dish with a grilled turkey and cheese sandwich.

Pumpkin Pie. Or is it?

November 27, 2012 / Shannon Zeta-Jonez / 0 Comments

Another Turkey day has come and gone and we are sad to see it go. But we have great memories. We arrived at our destination late so we didn’t get any pictures of what was made. There was the usual suspects, stuff Turkey by Joe, decease green beans, side effects stuffing, cranberries along with a few new items. I made Jason’s famous smoked sweet potato/potato mash, there was a refreshing fennel salad, Brian’s sweet potatoes with paprika, Anna made butternut squash with parmesan cheese, fresh parsley and thyme, while Kirk made a lovely whiskey cocktail that had everyone thankful. Luckily for us Jason did take pictures and made a fabulous pumpkin pie that disappeared faster than giblet gravy! Or was it a pumpkin pie? I told everyone I would let them know what was it it but not til after. So without further ado the secret ingredients in the the pies were Butternut Squash and Brandy. No pumpkins were harmed in the making of this pie. We got the idea from The New York Times http://www.nytimes.com/video/2012/11/14/dining/100000001903215/pumpkin-pie.html We thought, hmmmm interesting lets do it! The results speak for themselves. Two pies gone in no time. We also had an actual pumpkin pie and it was delicious. But I think from now on it’s Butternut Squash Pie that will be made in The Lab.

Blood Soup

November 1, 2012 / Shannon Zeta-Jonez / 0 Comments

Usually this time of year I hit a few Halloween parties or at least a pumpkin carving party. Unfortunately I only made it to one this year and didn’t have time to make anything. Also our wonderful guest Hurricane Sandy payed a visit and literally put a damper on the festivities. So now it’s the day after Halloween and I am finally getting around to making my famous blood soup. This years will be a little different as I am adding yellow and orange carrots. I wanted to make it lighter and challenge myself to do something different. I went to the local farmers market and grabbed my supplies, a large red beet, a bunch of yellow carrots and a medium onion. I already had the orange carrots and chicken stock at home. Now as some of you know I don’t always measure what I’m making. Especially if it’s the first time. So if you want to make this you must be brave. Also it’s pretty easy if you can guesstimate while your cooking. Like I said a couple sentences ago, I used one large beet, peeled and chopped into small pieces, four medium to large yellow carrots also peeled, two regular size orange carrots, again peeled, plus one medium yellow onion. They are now sitting in around 6-7 cups of chicken stock waiting to boil, with salt and pepper for taste. I usually roast the veggies, especially the beets, but like I said I am trying something new. I also usually top it off with sour cream and pico de gallo, but tonight it will be chopped honey crisp apples. The veggies will simmer till soft, it should only take about 20-30 minutes. Then we will cool the soup off and then blend it. Now, if you are adventurous, try this one out and let us know what you think. Remember, all these measurements are approximate. If not then don’t worry, you can email us later and we will give you the measured out version as soon as we finalize it.