Monday, December 10, 2012

Recipe: Corn & Pimento Pepper Soup/Penne in Pumpkin Marinara

Hi friends! Hope you had a wonderful weekend. Ours was filled with holiday parties, a birthday celebration for my dad, and even a small holiday brunch hosted by yours truly. This is definitely a happy and busy time of year...

Last week was all about holiday gift guides -- hope you enjoyed them and found them to be helpful. This upcoming week is going to be filled with fun holiday posts, but for tonight, I leave you with an idea for a delicious dinner.

Corn & Pimento Pepper Soup

Fresh corn off the cob (2-4 cups), after the cobs have been flame-roasted
Chopped Pimento peppers, after the peppers have been flame-roasted
1/4 chopped onion
Pinch of garlic powder
1 Tablespoon of Sour cream
1 Cup Veggie Broth
Paprika, Salt, Black pepper

In a saucepan, bring 2 tablespoons of olive oil to a sizzle
Sautee the onion, garlic, and peppers together
Add the corn to the mixture, stirring frequently
Grate together in the Vita Mix, and return to saucepan

Season to taste with paprika, salt and pepper
Add the veggie broth, cover and let simmer for 20 minutes

Serve with a dollop of sour cream and a slice of a corn cob!

Penne in Pumpkin Marinara with Veggies

Whole wheat penne pasta, boiled and drained (let it sit in a dash of olive oil and crushed red pepper)
Organic pumpkin puree
5 tomatoes
Chopped asparagus, Mushrooms, Zucchini, Peas -- whatever other veggies you have in the fridge!
1/2 baked sweet potato
1/4 chopped onion
minced garlic
1 chili pepper or jalapeño
Crumbled goat cheese

Bring 2 quarts water to a boil, add tomatoes. Cover and let simmer for 15 minutes
Add other vegetables for sauce, cover and let simmer
Puree in VitaMix or other blender
In a saucepan, bring 2 tablespoons of olive oil to a sizzle
Sautee the baked sweet potato, with onions and garlic and diced pepper
Add 1/2 can of pumpkin puree, stirring well
Season to taste
Pour into blended sauce, stirring well
Mix with the boiled penne
Serve with crumbled goat cheese

The slightly sweet pumpkin and sweet potatoes are the perfect contrast to the chili peppers in this sauce.  I served this with jalapeño cheddar bread baked freshly that day from Whole Foods. I over-warmed the bread, but my friends graciously ate it anyway :)

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