Connie’s kitchen: Warm up with fall soups

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Fall soup/photo submitted

By Connie Emmons

As fall descends upon us we look for more comfort foods to carry us through the colder seasons ahead.  There are endless possibilities when it comes to types and ingredients for soups.  Fall soups can be especially refreshing when made from ingredients from your garden or from a farmers market. The aromas fill the room and your family will eagerly await the coming meal.

Acorn squash soup

2 small acorn squash, halved, peeled, seeded  and cut into medium sized chunks

4 cups chicken broth

2 tsp oil

1/4 tsp turmeric

1/4 tsp cayenne pepper

1/4 tsp ground mace

3 cloves garlic finely chopped

1 cup buttermilk

salt and pepper to taste

Bring the squash and broth to a boil, cover and simmer for about 15 minutes.  Remove from heat and drain broth and set aside.  In food processor puree squash with about 1 cup of broth. Warm the oil in a saucepan and add spices and cook for 1 to 2 minutes then stir in garlic and cook for 2 more minutes.

Stir in the puree and 1 more cup of the broth.  Bring to a boil then reduce heat and simmer for 5 minutes.  Stir in buttermilk, salt and pepper.

Pumpkin soup

2 tbl butter

1 cup diced onion

1 tbl flour

3 1/2 cups chicken broth

2 cups cooked pumpkin

1/4 tsp nutmeg

1 tbl chopped tarragon (1 1/2 tsp if dried)

1 tbl honey

1 cup buttermilk

salt/pepper to taste

In saucepan cook butter and onion until tender.  Stir in flour and cook 2 more minutes.  Gradually add broth and cook over medium heat until thickened.  Stir in pumpkin and all remaining ingredients except milk.  Simmer for about 10 minutes then add buttermilk and cook for 5 more minutes.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

 

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