….time of the year!
Its been a busy few weeks around here; but I’m excited for this holiday season and all the
food magic that goes with it.
Looking for a simple post-shopping supper (or a side to go with that leftover turkeyyou’re STILL eating); this is perfect. This combination also makes a fantastic appetizer or starter for a holiday dinner.
Simple. Warm. Seasonal. My holiday mantra. Enjoy!
Pumpkin Soup with Baby Brie En Croute (V)
1 tbs butter
1 small onion, peeled and diced
1 can (120z) pureed pumpkin (not pumpkin pie filling)
4c. vegetable broth (or chicken broth)
1 sprig fresh rosemary, leaves only, diced
Sea Salt, Cracked Black Pepper
1/4c. unsweetened almond milk (or heavy cream if you prefer)
Heat butter in a large saucepan over medium heat. Saute onion until translucent, but not browned. Add pumpkin, stirring to combine. Liberally sprinkle in sea salt and cracked pepper. Slowly add broth. Using a hand-held blender, blend the soup in the saucepan until smooth. If using a blender; allow the soup to cool; transfer in batches to the blender to puree and then return to the pot. Stir in rosemary. Finish with almond milk or cream right before serving. (If making ahead; add the milk or cream during the reheat). Makes 4 1-cup servings.
2 baby brie rounds (found at Trader Joe’s or Sam’s Club)
1 sheet puff pastry (thawed)
4 tbs of fruit preserves
(I used apricot jam for some and homemade chunky applesauce for some)
Pre-heat oven to 425. Lightly grease a piece of tin foil or use a silpat. Divide puff pastry into four equal pieces (unlike me). Halve each brie round and place on the pastry.
Add 1 tbs each of fruit preserve. Pull up the corners to make little pouches and seal shut (using a bit of water on your hands if need be). Bake for 10-12 minutes until pastry is lightly golden brown. Makes 4 puffs.
**These are a wonderfully easy appetizer and the combinations are endless.
Variations: Goat cheese and Chive, Gouda and Bacon, Mushroom and Swiss, the list goes on and on….
All together now…