My three year old Souperniece and I were walking the other day when she paused, looked up at me, and said, “Aunt Soupergirl, I have a soup idea! A new recipe for you!” I figured I’d humor her, so I took out my notepad to pretend to write down her concoction. “OK,  so everybody likes pumpkin these days. Also, you haven’t done a white bean soup yet this season. So I figured you should combine the two! Add some really nice spices like sage, nutmeg, and just a touch of brown sugar to enhance the sweetness of the pumpkin. You should probably roast some of the pumpkin because that really brings out the flavor. The white beans will make it hearty and filling – just what people are looking for this time of year!” I stared at her for a second and said, “You’re three, right?” “Yup,” she replied. “How did you come up with this idea?” I asked. She replied, “Well, I was playing with the soup set you got me for my birthday and had a soup party for my teddy bear Frank, my Raggedy Anne doll, and my dog, Stu. I borrowed my mom’s oven to roast the pumpkins. Oh yeah, don’t tell her. Anyways, everybody just went nuts for it. It was a huge hit at the party, even though everybody had such different palates. Even Raggedy Anne loved it, and she is just so darn picky! Really, Aunt Soupergirl, you should make this soup.” Well, if Raggedy Anne liked it, I figure it’s a winner. Plus, no use arguing with a three year old! Now,  do I tell her mom that she sometimes roasts winter produce in the oven? Naaaaahhhh….

Ingredients (in no particular order): roasted pumpkin, white beans, nutmeg, sage, brown sugar, carrot, sherry, celery, onion, garlic, olive oil, salt, pepper, homemade vegetable stock goodness

3 votes

 Loading ...