As much as I adore pumpkin loaf, or even pumpkin ice cream, I always find myself reluctant to start using it once the first day of fall hits and pumpkin-spice everything takes over. Which is weird (to me, at least) because as far as ingredients go, pumpkin puree is amazing- it’s moist, requires far less butter or oil than normal baked goods, and you can keep it in your pantry for years (well, 2-ish) without it going bad….
As summer begins to set in, in weather and in the end of the school year (or in my case, the end of school, period) [JK THAT’S SO LAST MONTH], I find my cooking habits begin to shift with the season. I don’t want to actually cook anything, so much as I want lots of little cool salads to eat atop of bread. And I don’t want to buy them, so much as I’d like them to all be conveniently waiting for me in my fridge.Let’s rewind a few weeks: for the first and only time in my college career, I finished my exams, and effectively college, early this (past) semester. Seriously, come EVERY finals week, I would watch my friends gradually disappear from the library into the abyss of the ‘Sco and its PBR-filled glory. One time I even had it on a Saturday morning. SATURDAY. Saturday is for sleeping! [Or being hungover, if that’s your thing- I won’t judge] So when I realized my only exam was on a Wednesday, a whole THREE DAYS EARLY, I considered it KARMIC FUCKING PAYBACK. Excuse the rage, but c’mon, it was AWESOME. …
Curried pea and carrot soup
I made this soup as a riff off of a dish I had for lunch fairly often when I was studying in Uganda. The approach was fairly simple: sauté some onions with whatever spices you had on hand, throw in peas and fill up with water until they were just covered, put a lid on it and wait.
Back in the US, with all my first-world kitchen amenities, I like to puree the stew into a soup.
1/2 of a medium yellow onion, diced
2 large carrots, peeled and chopped up
1 tbsp oil or butter (I used some herbed butter I was trying to get rid of)
1 tsp ground cumin
1/2 tsp garam masala
1/2-1 cup chicken or vegetable stock
8 oz peas
1 cup water
Pancetta, sautéed (optional)