a cozy little dinner

As part of my newfound commitment to oil-free living, I whipped up a delicious pumpkin soup the other day. Lately I’ve been all about the pumpkin, and maybe it’s because Trader Joes is helpfully stocking piles and piles of it in every aisle (except for 2 Saturdays ago when the TJs on Pico was sold out of every seasonal item, lame). Having already conquered the pumpkin pie and wrestled with pumpkin muffins(amazing), I had to come up with a way to enjoy my new favorite flavor at dinnertime. While one option was having pancakes for dinner, I decided to go in another direction with this pumpkin soup. I served it with whole wheat toast, which was perfect for dipping, and pumpkin butter, which has replaced regular butter in our house.

It was delicious at dinner, but I will admit that it didn’t taste quite the same the next day at lunch. Part of this may be psychological. Since it’s very difficult to find McDougall-approved food out in the wild, I have been following a pattern of cooking one night and bringing in leftovers the next day for lunch. It works, but it’s been getting a little predictable. I’m going to start popping over to Mrs. Winston’s every few days to mix things up a bit. I’m curious if anyone has any good oil-free lunch ideas, maybe something I can just toss into my lunch tote in the morning without cooking? That would be a godsend.Nothing Clever at the Moment Pumpkin Soup

1/4 c. water

1 onion, finely chopped

4 . vegetable broth

1 can of pumpkin puree

1/2 c. applesauce

2 tsp. curry powder

1/2 tsp. sage

1/2 tsp black pepper

1/2 c. soy milk

1. Sautee the onion in water over medium-high heat, adding water if neccesary. Note that if you are using oil in your diet, you can do this in a tablespoon of olive oil instead. When the onion starts to turn translucent, pour in the vegetable broth, pumpkin, applesauce, and spices. Bring the mixture to a boil and then reduce to a simmer.

2. Let your soup simmer for about 20 minutes, then you can use an immersion blender to blend it. If you don’t have an immersion blender, you need to remove it from the heat and let it cool for a few minutes before blending. Then, return it to the stove and heat to serve. Stir the soymilk into the pot just before serving.