Back to Europe and Pumpkin soup

Prince sleeps all the way on the plane... This is very rare, since usually it's me, while he is restless.
Today I am thinking...turning...tossing...
Luckily only one stop in Munich and then, we are back in Lisbon.
Mom's boyfriend Pete (he was dog and house sitting), smiling in the crowd is waving excitedly at us.
Our private chauffeur today, I like it...


It is nice to be back at home and our four legged kids are very happy...
'Damage control Pete' has kept the house pretty intact, even though the Puppy is like Mad-MAX. It is a puppy after all... Only that I know nothing of puppy behavior, since this is my very first. I guess, it is just like having a baby and you learn as you go along...
There is of course lot's to do, unpacking, washing (shirts by the kilo), cleaning, grocery shopping, Dry- cleaners visit... CINDERELLA TASKS or HOUSE WIFE CORES, it is the same.


Pete, a passionate cook, stirs up some pumpkin soup, before we drift into our sweet sweet home dreamland...
Last thought, somewhere in between being ripped of in NY and looking tomato-like as ever, is the Christmas decoration, that has to be done asap... To lift up my spirits... And to put magic into our home...


***

Pumpkin Soup recipe (makes enough for a big family)


1 big pumpkin or other winter squash such as butternut, halved and strings and seeds discarded
2 tablespoons unsalted butter
3 carrots, chopped
3 celery ribs, chopped
2 onions, chopped
1 leek (white and pale green part only), halved lengthwise, washed  well, and chopped
2 liters of chicken broth (homemade or from a stock cube)
1 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
4-6 spoon maple syrup
200 ml heavy cream

1. Preheat oven to 180°C (350°C)

2. In a shallow baking pan arrange squash(the cut sides up) and bake about 45 minutes, or until soft. Spoon out pulp and purée in a food processor.

3. In a large heavy casserole, heat butter over moderate heat and cook  the other vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth, squash purée, cinnamon, and nutmeg and simmer, covered about 40 minutes. All vegetables should be soft.

4. Cool soup slightly and in a food processor or blender purée in small batches until smooth. Transfer back to the casserole and when you want to dine, reheat the soup and stir in the cream and syrup. (it is up to your taste, so add slowly and check)

If cream is too heavy, you could also add milk instead, or nothing. 

EXPERIMENT...

ENJOY...

PS: PUMPKINS are very healthy vegetables, stuffed with tons of goodies: