Crazy-Easy Pumpkin Soup and "Spice Krispies"

Like a runner stretches before a marathon, or an artist stretches canvas over a wooden frame before beginning a work of art, I begin most of my meals by stretching my fingers - and chopping an onion.

There is an inherent, simplistic beauty in chopping an onion; peeling the outer layers, slicing it down the middle, watching the equally-sized pieces fall away in a satisfying cascade.

A simple beginning - a vast array of possibilities.

Photo by edroos

About a week ago, I told the Sous Chef that I had lost my cooking "mojo".  I simply didn't want to cook; I didn't have either the physical or creative energy to don my apron and get cooking.  The thought of planning a meal, let alone executing it was enough to make me tired.

I told the Sous Chef, "I need to ease myself back into it, you know?  Start with something easy, that I've done a million times - like spaghetti."

So what did I end up doing?

Something completely different, of course.

I had impulsively bought a couple of cans of pumpkin from the store, with the thought that having pumpkin in the house dramatically increases the odds that I'd make something with it.  I looked at the cans that day, still sitting on the butcher block, placed right next to a single onion.  I knew we had some celery and carrots in the refrigerator - trinity completed.  In the refrigerator, we happened to have some leftover chicken broth, a bit of apple juice, and some cream.  I checked out trusted spice rack to make sure we had the Fall Flavor essentials.  Cinnamon.  Cloves.  Nutmeg.  Ginger.  Sage.  And a little crushed red pepper to keep us on our toes.

Pumpkin soup it was.

I turned from the spice rack and noticed a sad little bag of Rice Krispies awkwardly sitting atop our tea box, forgotten after the Sous Chef's impulsive craving for Rice Krispies treats a few weeks ago.

Spice Krispies it was.

As I put on my apron, my eyes started to focus more.  As I peeled the onion, I felt a thrill deep inside me.  As I started chopping that onion, my hands knowingly slicing and dicing away, I felt truly happy.  The Sous Chef told me I was glowing.  I simply replied, "I'm cooking."

It's nice to have my mojo back.

Easy Pumpkin Soup and Spice Krispies
(Serves 2 - 4.  Prep time: 5 minutes.  Total time: 30 minutes)

For the soup:

• 1 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• Salt and pepper to taste
• Two pinches each of cinnamon, ground ginger, and sage
• One pinch each of ground cloves and freshly-ground nutmeg
• One pinch of crushed red pepper (omit if you don't have a heat tooth)
• 1 15-ounce can pure pumpkin
• 1 - 1 1/2 cups chicken broth (depending on how thick you like your soup)
• 1/2 cup apple juice
• Heavy cream, for serving

For the Spice Krispies:

• 1 Tbsp extra virgin olive oil
• 2 handfuls Rice Krispies
• All of the above spices, quantities halved

1. Prepare the soup: Heat the olive oil over medium heat.  Add the onion, carrots, and celery, seasoning with salt and pepper.  Cook, stirring occasionally, for about 5 minutes.  Add the spices. Cook, stirring occasionally, for an additional two minutes (CAUTION: Your kitchen will smell amazing - resist the urge to salivate into the pot, unless you'll be the only one eating this batch).
2. Add the pumpkin, broth, and juice.  Mix well, until the pumpkin has dissolved into the liquid.  Cover, turn the heat down to low, and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, prepare the Spice Krispies: Combine the Rice Krispies and spices in a small bowl and use a spoon to gently combine them.  Set aside.
4. When the soup has about five more minutes to cook, heat the olive oil in a small skillet over low heat.  Add the Rice Krispies mixture, tossing to coat in olive oil.  Cook for 2 - 3 minutes, gently stirring occasionally, until the Krispies have attained optimal Krispiness (taste to check).  Remove from heat and set aside.
5. Either transfer the soup to a blender (you may need to do this in two batches) OR use a super-cool immersion blender to blend it until smooth.  Add more broth or juice if it's too thick, reheating if necessary.
6. To serve, ladle the soup into bowls and drizzle with cream.  Sprinkle the Spice Krispies over it.  Enjoy the "Snap Crackle Pop" sounds (they really do it!).

Eat well.