Tuesday, October 21, 2014
Chickpea and Roast Pumpkin Soup - Donna Hay
It seems my commitment to our Donna Hay group is upside down and backwards. First, I could not find the cookbook. I am not sure how to admit that it was in the bookcase but it was laying down rather than standing up. What can I say?
Then tonight, I made the most delicious butternut squash (pumpkin is what the recipe called for) and left out the chickpeas. I can't explain this any more than explaining the "missing" cookbook. Maybe, I really can. The Jewish holidays just finished a few days ago after one month of holidays. If I was not in shul or eating, I was cooking. I felt as if I was on the fast track for a full month.
On top of the above, the school year started and I am teaching a new grade which means additional preparation. One more time taker was the marriage of my grandson which means shopping, planning and of course, attending. Wonderful, wonderful but a bit more pressure.
I think, I am making a new beginning now despite my mistaken soup.
This is a delicious soup with a sweet flavor.One of the ingredients was Dijon mustard which had me a bit concerned but I could not taste it. It didn't sound like a proper part of butternut squash soup. The chickpeas also bothered me, not seeming to fit in but having forgotten them, I can't tell you if they added to the soup.
This was a snap to make, especially for me, since I had some mashed butternut squash already cooked and waiting. I had to add a few ingredients and presto, I had a yummy soup.
Gaye selected this soup and I am happy.
Check out the other Donna cooks and see what they have made.
Gaye Sarah Margaret