Baby, it’s cold outside! Durham is expecting an inch of snow tonight and maybe 3 inches on Monday going into Tuesday. I’m excited, but I’m probably one of the very very few in the Triangle area.
Let me explain a little equation to you:
If A<B, then C=D.
A = your location in the United States’ latitude
B = latitude of 39°43′19.92″ N……otherwise known as the Mason-Dixon Line
C = snow
D = an apocalypse
The farther south you go, the more true this statement becomes, and Durham is no exception. I once sent an employee home because she started having a panic attack at the very sight of snow falling. I, on the other hand, miss Calvin & Hobbes cartoons when it snows and wish that I could get a snow day from work.
Here’s a recipe to help warm you up on a cold winter’s night like tonight! I came up with it when I got back to Durham from spending the New Year’s in Arlington, VA, and had extremely limited food options in my fridge and cabinet. I actually really enjoy those times when I don’t have a lot of ingredients to work with because I have to be extra creative to make something taste good. Also, thinking of going grocery shopping to restock my empty cabinets makes me very excited. Hope you like it!
Pumpkin, Onion, and Ginger Bisque
Makes 5 Cups (4 – 1 1/4 cup servings)
2 Tbsp. extra virgin olive oil
1 medium yellow onion, sliced
2 – 3 cloves of garlic, sliced
2 medium carrots, peeled and sliced into 1″ pieces
3/4 cup reduced-sodium chicken broth
1 – 15oz. can of pureed pumpkin
1 tsp. ground ginger or 2 tsp. fresh ginger (use a little more or less depending on your tastes)
1/2 tsp. ground cayenne red pepper
1/2 tsp. ground nutmeg
1/2 cup sour cream
1 1/4 cup skim milk (use more or less for desired consistency)
1. In large pot, heat olive oil over medium. Cook onions for 5 minutes until soft.
2. Add in carrots and garlic, cook for 3 more minutes stirring occassionally.
3. Add broth, pumpkin, and spices. Reduce heat to med-lo, stir and cook for 5 minutes. Mixture will be thick and chunky.
4. Stir in sour cream and take the pot off the heat.
5. Transfer half of mixture into a blender (or use immersion blender). Puree until smooth and add in half of the milk.
6. Repeat process with mixture remaining in the pan and the remaining amount of milk. Add milk in slowly to reach desired consistency (less milk for a thicker bisque, more milk for a thinner soup).
7. Pour contents of blender back into pan and cook over low for 10 minutes. Mixture will thicken slightly.
8. Serve immediately, or transfer into heat-safe container and keep in the fridge.
**You can add a can of great northern beans or garbanzo beans to it for a boost in protein. It would also be great with a grilled cheese sandwich.