I'd better warn you, this may be a bit of a rant today, so you may just want to skip to the recipe. This morning, I read an article about the healthcare bill. Then, Joseph mentioned being behind a Mom with her small child yesterday, whose shopping cart was packed full of Twinkies, Little Debbie snack cakes, and other assorted junk foods. Which she then paid for with food stamps. I've always thought it made more sense to promote prevention and wellness, than focus on care of dis-ease. The light bulb came on. Wouldn't it make sense to allow food stamps to buy only real food, food that our ancestors would have recognized? No high fructose corn syrup, trans fats and the like. As Michael Pollan espouses. The health of everyone in the family would improve, the little ones would learn about and get a taste for real food, the farmers would seemingly benefit (rather than the agro-conglomerates), and we would all benefit from lower healthcare costs and a larger number of productive members of society, due to improved health and energy. Now, I know there are probably some holes in this theory, but it sure seems like a win-win situation at first glance. Something that may move us a step closer to where we're trying to get as a society.
OK, on to the recipe. I found this recipe in a recent Backwoods Home magazine. I may not agree with everything in the magazine, but there are some real treasures, including Jackie Clay.
Grandma's Pumpkin Soup
2 tbs vegetable oil
1 minced onion
1 minced sweet pepper
3 cloves crushed garlic
2 c cooked, pureed pumpkin
1/4 tsp curry powder
1/4 tsp ground cumin
2 c chicken stock (I use vegi stock)
1 c cream (more or less to suit you)
salt and pepper to taste
In a large soup pot, heat oil and saute onions, pepper, and garlic until soft. Add pumpkin and spices and saute until aroma is released from curry and cumin. Add stock and cream. Heat through. Taste and adjust seasoning. Makes 4 small servings.
I hope you enjoy this soup as much as we have. And forgive me if I have offended thee.
51 minutes ago