Every year I look forward to latkes for Chanukah. In my family, we always ate them for the holiday. I remember one year when my mother was working at a local newspaper and she made an entire array using all types of potatoes for a review. It’s a fond memory of mine, and now that I’ve moved out of my parents’ house I still need them so much that I’ve taken on the task myself. Read More
Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)
1 Medium Sweet Onion – Chopped
1/2 Lb Carrots – Chopped
1 Large Yukon Gold Potato – Cut into 1/2″ cubes
1 Tbsp Sesame Oil
1/8 Cup Olive Oil
1/2 Liter of Vegetable Stock
2 Ripe Pears
16oz Pear Nectar
2 – 29oz Cans of Pureed Pumpkin
3/4 Cup Dark Brown Sugar
3 Cups of Nonfat Greek Yogurt
3 Tsp Curry Powder
3/4 Tsp Gara Masala
Salt to taste
Toasted Pumpkin Seeds/Sesame oil for garnish
Place onions into a large pot with sesame and olive oils to saute.
As they begin to turn translucent, add in carrots & potato.
When the carrots and potatoes are soft, remove from heat.
Slice pear, and add into sauteed vegetable mix.
Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.
Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.
Pour into a serving bowl, and stir in yogurt.
Garnish with toasted pumpkin seeds and sesame oil, then serve!