Even though its only been 5 days since my last post, it has felt like I have been away for a month! Where have I been? Let’s see…I had an oral exam this past week, and I psyched myself out so much before it and it wasn’t even that bad. I got home and my body just shut down. I think I was just mentally exhausted from all of the midterms I had the past few weeks and it started affecting me physically. I wasn’t feeling well at all for a few days and mostly stayed in bed unless I had to work. I barely could eat anything without feeling nauseous and felt like a zombie walking through Safeway to find some Gatorade! And of course I was being picky about the dyes in all of them and it took forever to find one without red 40 or yellow 5 etc. Today is the first day I feel like most of my energy is back, yay!
We booked our honeymoon! It was definitely fun looking at all of the different resorts, flight options, etc., but after 4 hours of playing with different package combinations I started getting really tired from that too! The research was worth it because now we booked the perfect trip and I am so excited. We are going to Kauai and Maui for 10 days. I have never been to Hawaii. Kauai looks beautiful-so many hiking trails and gorgeous nature everywhere. I hope to come back tan and refreshed after this super hard year of pharmacy school. Wait, what am I saying?! I don’t even want to come back…ha! Just kidding…
Since I haven’t been in the kitchen for a few days (I had absolutely no appetite for food which is the worst thing that can happen to me because I LOVE FOOD), I wanted to make something light yesterday for lunch when I finally got some appetite back. When I saw the organic pumpkin cans at Trader Joes, I immediately thought about trying a pumpkin soup. Now I know making pumpkin soup with fresh pumpkin is probably 100x better than with the can, but I figured I would give it a try anyway. It surprisingly came out pretty yummy! I topped it with croutons one day, and crunchy Asian noodles the next and both went great with it. This recipe is a great go-to recipe when pumpkins are not in season, because you can just used canned pumpkins. The cayenne pepper gives it a little kick! Next time I will make it with fresh pumpkin and toasted pumpkin seeds for the topping, yummm. Have a great week! XoXo
- 1 can organic pumpkin
- 1 tbsp butter
- 1 clove garlic
- ½ yellow onion, sliced
- 2 large carrots, peeled and sliced
- 1 large russet potato, peeled and diced
- 3½ cups water
- 1 tbsp chicken bouillon powder
- 1 tsp sage
- ½ tsp cayenne pepper
- ½ cup sour cream
- Wash and slice all vegetables.
- Melt butter in a 1.5 quart pot over medium heat, and add onion and garlic.
- Simmer for 7 minutes, stirring occasionally to avoid browning.
- Add pumpkin, carrots and potatoes, then add water and bring to a boil.
- Add chicken bouillon and seasonings and cover. Let boil on medium heat for 20-25 minutes.
- Remove from heat and allow cool for 5 minutes, then transfer ½ to a blender and pureé. Transfer to a bowl or large measuring cup, then pureé the other ½ of the soup to desired texture (you may want to pulse a few times instead of completely pureeing it to give some texture to the soup).
- Add all of the soup back to the pot over medium heat and slow stir in sour cream. Taste and add more seasoning as desired.
- Serve warm with croutons or Asian noodles as a topping.
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