Pumpkin Wild Rice Soup
1 lb roasted pumpkin
1 1/2 c carrots, peeled and chopped
1 c apples, chopped
1/2 to 1 c mushrooms, roughly chopped
1 c cauliflower, roughly chopped into florets
1 handful fresh basil leaves
6 c vegetable broth
1 c dried wild rice, +2 c water, precooked on stovetop
1 t salt
1 t ground pepper
1 t cumin
1/2 t cinnamon
1/2 t cayenne pepper
Amy's Notes: Nearing the end of the recipe, when I reloaded the pureed soup back into the crockpot, I decided I wanted to save some of the soup as a sauce for pasta that I'll freeze and use another week. If you want your soup to be more liquidy than thick, do not take out the extra soup like I did. I found that I wanted to add more salt and pepper to my soup after I served it, but remember that salt is better tasted when applied directly to the served meal, and not mixed into a large soup.
This was a lovely, warm, hearty soup that was perfect on a day like this in Pullman (it was cold, cloudy, and extremely windy!). From writing and blogging about cooking and eating, I have noticed so much more that the weather and season in general influences what I like to eat. November should be the month of warm yummy soups.
How does the weather affect what you crave and what foods you end up making?