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Roasted Pumpkin and Butternut Squash Soup, Cabbage, Orzo

Roasted Pumpkin and Butternut Squash Soup, Cabbage, Orzo

Roasted Pumpkin and Butternut Squash Soup, Cabbage, Orzo

Thumbing through one of my favorite cookbooks, “Potager” Fresh Garden Cooking in the French Style, I came upon a unique Roasted Pumpkin Stew whose ingredients swirled in some fresh strips of cabbage along with some cooked Italian riso.

The lovely golden color transformed to soup topped with freshly clipped green chives and a few baked pumpkin seeds for garnish seemed a good choice as a first course for my Halloween dinner. The annual gathering is shared with our neighbor friends who make their way over later in the evening following the masses of trick or treaters who in the setting of our large development never seem to be as numerous as before, despite having as many families with small children as ever before. The only conclusion I’ve come to is that one of the villages must collectively be giving out a lot of king sized candy bars.

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This time of the year I love photographing the seasonal changes while taking in the beauty, even the bareness of winter, patterns of evolving growth and renewal.

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This is around the size pumpkin you might use along with a couple medium sized butternut squash in preparing today’s soup du jour, Roasted Pumpkin and Butternut Squash Soup, Cabbage, Orzo.

I’ve love pretty colored chunks of butternut squash cut up, seasoned, then spread across a baking sheet which makes it surprising that I’ve on two occasions now forgot to photograph a before or after shot.

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I did however, remember to photograph the leeks whereby my grandson, the J-Dude, regularly chimes his learned kitchen wisdom that leeks are among the dirtiest of all vegetables, indeed wash em well.

As for the soup and its unique addition of fresh cabbage strips and cooked orzo, piping hot bowls of richly flavored yet simple earthy delight brighten any cool season evening, including if barren plot has become the season of one’s own Potager.

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