Our Veggie Kitchen

Here in Western Oregon, there is a very narrow window when pumpkins and lavender blossoms are still available. This year, we started getting pumpkins last week. I picked my lavender a couple days ago and they probably be gone by next week. So this soup is also an autumn metaphor, with the waning of summer herbs and the arrival of fall's bounty.



Provencal Pumpkin Soup
2 Tbs Olive Oil
1 medium onion, chopped
3 cloves garlic, minced
5 cups pumpkin, cubed (1 small pumpkin)
1 cup carrots, chopped (2-3 carrots)
2 cups cauliflower (1/2 head)
1/2 cup dry white wine
1 quart water
1/2 tsp salt
1/2 lemon, juiced
1/2 tsp marjoram, chopped
1/2 tsp oregano, chopped
1/2 tsp rosemary, chopped
1/2 tsp thyme, chopped
1/2 tsp tarragon, chopped
1/2 tsp lavender, chopped

Note: Herbs may be replaced with 2 tsp dried Herb de Provence

Heat the oil in a large sauce pan set to medium high. Saute the onions until the onions have caramelized. Add the garlic and saute until aromatic. Add the pumpkin, carrots and cauliflower. Boil the wine for a couple minutes, then add the water. Bring to a boil, reduce heat, cover and simmer until the vegetables are soft, about 20 minutes. Stir in in the herbs, salt, turmeric and lemon juice. In batches, thoroughly blend the soup. Return to the pan, bring back to a simmer and remove from heat.

Another Note: I added turmeric for color, as the herbs lent a green tint. Next time, I will add half an orange or red bell pepper and eliminate the turmeric. The sweet pepper would be a welcome flavor and contribute to an oranger color.

4 Servings: 165 cal (7g fat, 20g carbs, 3g protein)