Somebody enjoyed her soup.
That somebody is Keturah, Kate's niece.
I'm her mom, and Kate's sister. I've posted here on Think Outside before. And seeing as I've pretty much joined the gluten free club, I just may post here again. (Convenient having a sister with an already up and running GF blog--besides, if I were to start my own, there's no way I could ever come up with a name quite as clever as Think Outside the Breadbox. I have loved this name for as long as she's had the blog, and am happy to be posting under it!)
We're in the experiment stage of living with dietary restrictions. I, like Kate, am gluten free--currently in my fifth month of being gluten free, actually--while my daughter, Keturah, is gluten free plus. For now, the 'plus' means corn, dairy, and eggs. She's still showing signs of food sensitivities, though, so we have some testing to do, and possibly a few more limitations to try as well.
As we experiment with what Keturah can and cannot eat, we're also experimenting with meals that work for the whole family. My husband and son don't seem to have any food issues, but they do like their food to be good.
Which is why I was really thrilled that this Keturah-friendly soup was deemed "restaurant quality" by Patrick the other night!
1 small (not quite bowling ball sized) pumpkin, cut into chunks
2 large potatoes, peeled and cubed
3 large carrots, peeled, and sliced
1 large onion, chopped
1 inch ginger, peeled and sliced
2 T butter
1 t ground coriander
2 T olive oil
2 t sea salt
1 t freshly ground black pepper
2 cups chicken stock
After you've prepared all of the produce, melt about two tablespoons of butter (or use olive oil) in the bottom of a soup pot. Toss in at least a teaspoon of ground coriander, and let fry for a minute. Toss in the chopped onion and ginger. Saute until onions are tender.
At this point, if the bottom of the pan has dried up, add about two tablespoons of olive oil. Put in the sea salt, black pepper, and the rest of the produce. Toss the produce around with a large wooden spoon until coated with seasonings and olive oil, then let cook for a few minutes (with the lid on), come back, and toss with the spoon again to rotate which veggies are on the bottom. Repeat for about fifteen minutes, until the produce looks like it's beginning to cook, but not burn or dry out.
Once everything was hot and just slightly browned, I plopped in a tupperware-shaped cube of chicken stock that we had in the freezer. (Boiled from the bones and meat of a roast chicken carcass from a few weeks ago.) If you use a prepared broth that has sodium, DO remember to omit some of the salt used in this recipe! Add water as needed, but keep the lid on, and stir now and again for as long as you have time to let it simmer. Ours simmered stove top for almost two hours.
Then I turned off the heat, and waited until dinner time to run it all through the blender and reheat.
This turned out rich and creamy, and was a very filling main dish. The kids both scraped their bowls clean--as did their daddy and me.
In fact, the only thing that was not satisfying about this meal was Patrick's assessment that not only was it restaurant quality, but it that it would taste fantastic in a bread bowl.
I think somebody needs to try a little harder to think outside the breadbox.