Fall really hit yesterday in NYC. As soon as I stepped outside and felt the autumn chill brush my cheeks, I began craving warm soup. I thought about going down to the Greenmarket at Union Sq. to pick up some butternut squash and onions for a roasted squash soup (with heavy cream, of course).
Instead, I wondered if some of my favorite raw foodists might have something to offer that's just as delicious and comforting. I poked around one of my favorite blogs by the talented and vivacious Kristen Suzanne and came across her Harvest Soup recipe. This is JUST what I had in mind. The preparation was incredibly simple and I had most of the ingredients on hand already.
The thing about autumn and winter is that when cold weather hits, I crave warm foods. Many raw cook books suggest that soups be heated by leaving the blender running a bit longer when pureeing the ingredients. The residual heat from the motor warms the liquid. The problem is that I really like to control the texture of my soups and sometimes like the chunkiness. To solve this problem I simply blended the soup to my desired consistency and then transfered it to a saucepan fitted with a candy thermometer. This way I was able to monitor the temperature and keep it under (approximately) 118 degrees.
The soup was delicious and oh so satisfying. Kristen suggests adding 1/2 teaspoon of pumpkin pie spice.....and really, how could I turn that down?