Frequently, I am aided in the kitchen my my two favorite helpers, my daughters Maya (7) and Boryana (5). After I read the call for 24 x 24 proposals, I asked Maya if she would like to make a cooking video for my blog to which she enthusiastically agreed. Then I asked her, if she could make anything, what would she like to make? She said “a delicious pumpkin soup”. In my opinion, this was a perfect choice because she has made a soup before, with a little help. The only issue was my youngest who wanted to help too, so I suggested a nice cheesy- herb crouton to garnish the soup, which would be an easy feat for her nibble 5 year old hands.
I find getting my kids involved in meal preparation an important step for them to understand about eating well. It also helps that we have vegetables growing in our garden, so my girls can see the transformation from the plants to plate. Before we prepared the soup, we harvested the pumpkin and sage leaves. This added a level of freshness
Without further ado, here is the Pumpkin Apple Soup with Parmesan-Sage Croutons video. Considering the number of times they have taken my camera (without asking) to create their own little videos, they were both a bit nervous, but extremely cute. I hope you enjoy it as much as I do!
We were planning to have company this past Saturday, for the Project Food Blog dinner party I was hosting (I didn’t make it to round 3, but will post about it anyway). So, we decided to have two parties, the first, an autumnal decoration lunch party with the my girls and some friends, serving the Pumpkin-Apple Soup that my girls prepared. The second, a soulful dinner party for us adults.
As with all kids, any reason to get dressed up in costumes is a treat.
650g/1.5 lb roasted pumpkin
1 – granny smith apple, 1″/ 2.5cm cubed
1 – large onion, diced
2 – cloves of garlic, minced
5 cups – homemade chicken stock
1/2 cup – heavy cream
2 tbsp olive oil
1 tsp cinnamon
salt & pepper to taste
In a large pot, over medium-high heat, add oil and when hot, add the onions and the apples. Sauteé for a few minutes till soft. Then add the garlic and cook for a minute more till fragrant.
Add pumpkin, cinnamon and stock, season with salt and pepper. Then bring to a simmer till the apples are soft about 20 – 30 minutes. Remove from heat and let cool slightly.
Puree the minute till smooth. Add the cream, reheat, season again with salt and pepper to taste. Serve with croutons.
Parmesan Sage Croutons:
5 cups of 1″/ 2.5cm cubed, day old bread
1/2 cup grated parmesan
1/4 cup fresh sage leaves, finely chopped
3 – 4 tbsp melted butter
Pre-heat oven to 400F/205C
In a large bowl, combine bread, butter, parmesan and sage.
Toss to combine, then spread on a baking sheet. Bake for 15 – 20 minutes till the bread and cheese are crispy and golden. Let cool slightly, then serve with soup.
Our lunch party was a success. The kids had a blast getting dressed up and sprucing up the house. I hope that my girls will continue to foster an interest in cooking and eating well. In order for kids to be healthy, it is important for them to understand where their food comes from. The girls and I are already planning our next collaborative dish.