Autumn

Great Pumpkin Soup, For Those Of You Who Don’t Want To Wait in a Pumpkin Patch with Linus

I waited until almost the last possible second to make this. As a Thanksgiving-ish baby who chowed-down on full-size pumpkin pies instead of birthday cake, my pumpkin season begins during the week of Halloween. After prancing about in a culturally-contrived “sexy” costume for a few evenings, I finally let peer pressure run its course and slide into legwarmers, sweaters, and seasonal Starbucks drinks.

What is everyone doing for Halloween, by the way? Are you dressing up? Staying in? Staying in and dressing up? Ordering pizza, watching horror films, and passing out candy? None of the above? Have I inquired enough into your personal lives?

I’m sorry, by asking you too many questions, did I become this girl?

As opposed to this girl?

The original recipe for this came from food52, I’ve supplemented a few of my own proportions, beer preference (did I forget to mention this soup is flavored with pumpkin beer), and – because the pumpkin I purchased for this purpose was utilized in a homebrew experiment – canned pumpkin.

Pumpkin Soup with Pumpkin Beer and Various Bourgeois Toppings

  • 1 can Pure Pumpkin (go with Libby’s on this one, most other canned varieties use a lower quality of squash instead of anything remotely sweet and orange-colored)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon unsalted Butter
  • 1 finely chopped Sweet Onion
  • 4 finely chopped Garlic Cloves
  • 16 Ounces Pumpkin Beer – I used half of one Growler Saranac Pumpkin Ale and drank the rest. A 12-ounce Dogfish Head Punkin Ale would also be perfect. (Tangent: There’s so much shitty pumpkin beer on the market. It’s unreal.)
  • Nutmeg
  • Cinnamon
  • 2 cups Vegetable Stock
  • Salt and Pepper
  • 1 heaping tablespoon Brown Sugar

Bourgeois Toppings:

  • Pepitas (That’s Spanish for “Pumpkin Seeds,” for those new to the class.)
  • Extra Virgin Olive Oil
  • Sage Leaves
  • Goat Cheese

Heat the Extra Virgin Olive Oil over Medium heat. Add the onion and garlic and saute until soft. Pour in the pumpkin and season to taste with cinnamon and nutmeg (be generous, but remember you can always add more later if it’s not saturated enough with autumnal spice.)

Turn heat up to High and pour in the beer. Leave uncovered and let half of the beer burn off. (It should almost not smell like beer anymore.)

Turn heat down to Low and pour in the Vegetable Stock. Let simmer for 20-ish minutes. Stir occasionally so disgusting scalded soup won’t ruin the pot you’re cooking in.

Puree until smooth using an immersion blender – (Real talk, I highly recommend investing in one of these. It cuts hot soup puree time in half.) – or in batches in a Vitamix/stand blender. Once smooth, stir in the heaping tablespoon of brown sugar, then season to taste with salt and pepper.

I might be stating the obvious here, but TASTE YOUR FOOD. If it’s too bitter, add more brown sugar. If it doesn’t taste like anything besides pumpkin, add more cinnamon and nutmeg. If it’s missing something, but you can’t tell what, it’s bland, i.e. add salt.

To prepare the bourgeois toppings:

Toast the pepitas in a dry pan over Medium-Low heat until slightly fragrant or one of them pops. (Take it off the heat if they pop. You’re not in a movie theater. The time for popcorn-esque things is later.)

Heat Extra Virgin Olive Oil in a pan over Medium heat and fry the Sage Leaves until they’re crispy, but not brown and dead-looking.

For the goat cheese, you have two options: crumble it on top, or place a disc of it somewhere near the middle.

Drizzle Extra Virgin Olive Oil (no more than a tablespoon) on top of your vat of soup slash whichever garnishes you elect to make use of.

pumpkin beer soup

Wake Me Up When September Ends: Denial of Summer Growing Season Ending Charred Corn Salad

“Don’t you love New York [i.e. Los Angeles] in the fall? It makes me want to buy school supplies. I’d send you a bouquet of newly sharpened pencils if I knew your name and address.”

-Meg Ryan (sort of) in, “You’ve Got Mail”

Things that excite me about September:

  • Not being socially shunned for drinking hot coffee
  • Festive legwarmers and boots
  • Soup, Stew, Chili, and every other warm, hearty comfort food

Things that are the opposite of exciting in September:

  • Pumpkin mania – Thanks, Starbucks for killing my soul by offering Pumpkin Spice Lattes in 95-Degree August Los Angeles weather
  • The implication of everything becoming serious again, i.e. school beginning for those still doing that sort of thing and work vacation time elapsed with no end in sight until Thanksgiving and Christmas
  • The end of the summer growing season

I love so many things about autumn, but I’m definitely attempting to ignore summer being over like a parent dealing with a bratty child….which is not unlike how decent human beings treat ratchet girls at the club…..I digress.

This recipe is ridiculously simple. Twenty minutes gate-to-gate simple. Use-up-the-last-summer-corn-before-it’s-too-late-you-fool simple. Seriously, go make it. Slice some avocado on top of it, while you’re at it.

Charred Corn Salad

  • 4 Ears of Corn, Shucked
  • Extra Virgin Olive Oil
  • Kosher Salt and Pepper to Taste
  • 1/2 Small Red Onion, Thinly Sliced
  • Juice of 1 Lime
  • 1 teaspoon Pure Maple Syrup
  • 1 Jalapeno, Diced
  • Mint
  • Parsley
  • Cilantro

Brush the corn with olive oil and season with salt and pepper before grilling over Medium-High heat for 12-ish minutes, i.e. until charred all over.

Meanwhile, let the onion sit in the lime juice for 10 minutes to mellow out the flavor. After 10 minutes have passed, add the maple syrup, jalapeno, and 2 tablespoons of Extra Virgin Olive oil. Season to taste with salt and pepper.

Once the corn is charred to your liking, remove from the cob and toss with the dressing you’ve just made. Tear the mint, parsley, and cilantro leaves – because chopping is too much damn work when you’re hungry – and add the torn leaves to the corn mixture to your liking.

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