This soup is a love note to the Czech Republic.
No, that wasn’t a typo.
You probably thought Italy was on my mind, what with ‘cappuccino’ in the title. But you would be wrong.
Believe it or not, cappuccino soups are popular in Prague and beyond. I saw them no less than three times on menus while we were there earlier this month. They were all very different from each other, and my favorite was a Pumpkin Cappuccino Soup. We were in Brno (pronounced Berno), the historic capital of Moravia, and very close to Slovakia. The restaurant was the most gourmet restaurant we ate in – the kind of place that probably does celery root foam and candied saffron, and would fit right into San Francisco’s restaurant scene.
The meal was amazing, and the conversation absolutely wonderful. I remember getting into a great discussion with one of our fellow travelers about Hampton Creek and their Just Mayo product that doesn’t contain eggs. The daughter of a close friend of hers recently went to work there, lucky girl, and was so excited to be part of this new food world we’re all in together.
Which brings me to one of the things I most love about traveling with small groups. Besides the fact that someone else is planning the trip (something I really don’t enjoy), I love meeting new people, finding shared interests, and beginning new friendships. Of course a down side is if you have someone on the trip who’s high maintenance, and broadcasts that high maintenance-hood for all to hear every day. I’m lucky that’s not happened to me, but I’ve heard some horror stories.
It’s been worth the risk. Yesterday I went to a reunion party of the group of people I traveled with in Italy in September. It was held in the lovely home of one of our fellow travelers – and it was like attending a family reunion. We hadn’t seen each other in a month, but you’d have thought it was a lot longer with hugs and excited conversations everywhere as we all caught up on each other’s lives.
I felt the same way about the group we traveled with in Prague too. There’s something indefinably precious when we connect and bond in chance conversations with people we travel with, if only for a short time. I was fortunate that this happened for me on both trips.
And yes, this all ties into a cappuccino soup – which sounds like something to savor and share with others. Something that gives us comfort and makes us smile. Nothing wrong with that.
This one is easy. Just eliminate the frothy milk on top. This pumpkin soup is great either way.
Forget it. This soup really doesn’t need any kind of meat or fish at all. It would just be wrong – it’s all about the pumpkin!
- 2 Tbsp extra-virgin olive oil
- ½ yellow onion, fine diced
- 4 cups pumpkin puree
- 1 cup water
- 1 cup apple cider
- 1½ Tbsp maple syrup
- 1 tsp ras el hanout spice (or pumpkin pie spice)
- ½ tsp kosher salt
- ¼ tsp turmeric
- ½ cup Half and Half milk
- Warm the olive oil in a heavy bottomed pot over medium-low heat, and add the onion. Cover the pot and sweat the onion until very tender, 10 - 15 minutes. Add the pumpkin puree and bring almost to a simmer.
- Pour the hot soup into the bowl of a large blender or food processor and puree the onion into the soup. Pour the soup back into the same pot. Stir in the remaining ingredients except for the Half and Half. Simmer on low for 10 minutes.
- Heat up the Half and Half without bringing it a boil. Pour into a small mixing bowl and beat it with hand-held mixer until it becomes super-frothy.
- Pour the soup into small coffee cups and top with the frothy milk. If you like, add a final sprinkle of spice or just cinnamon. Just remember a little goes a long way, and this soup is more about the pumpkin than the spice.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.
- Pumpkin Cappuccino Soup from The Wimpy Vegetarian
- Pasta with Mascarpone Pumpkin Sauce and Toasted Walnuts from Creative Culinary
- Kaddu Ka Ambal – Sweet and Tart Pumpkin Curry from Spice Roots
- Roasted Pumpkin Herb Focaccia from Pastry Chef Online
- Pumpkin Cream Cheese Brownies from Never Enough Thyme
- Pumpkin Cheesecake w/ Gingersnap Crust from All Roads Lead To The Kitchen
- Pumpkin scones from Mother Would Know
- Caramel Topped Pumpkin Cheesecake from That Skinny Chick Can Bake
- Pumpkin Snickerdoodle Snack Cake from Miss In The Kitchen
- Skinny Pumpkin Chai Latte from Jeanette’s Healthy Living
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.