Fall Soups

Easy Fall Soups By Kirk Leins Making soup doesn't have to be a marathon. Due to advancements involving key ingredients, many soups can be prepared in less than 30 minutes and for very little money. The biggest improvement is canned (or boxed) stock. This product may never replace its homemade counterpart, but the various versions do a great job of getting a healthy dinner on the table, fast. Keeping canned broths (primarily chicken and vegetable) on hand will open up a world of quick, inexpensive and delicious soups. Carrot Ginger Soup (Serves 4) 1 pound carrots, peeled and roughly chopped 1 small onion, roughly chopped 1 tablespoon fresh ginger, peeled and chopped 1/4 teaspoon curry powder 4 cups chicken stock or water 1 cup orange juice 1/4 cup heavy cream 1 tablespoon unsalted butter Salt and pepper Combine butter and 1/4 cup of the chicken stock in a soup pot, and place over medium heat. Once the butter melts, add onion, ginger and curry powder. Once onions are tender, add remainder of chicken stock, orange juice and carrots. Bring to a boil and reduce to a simmer for 20 minutes. Using a food processor, blender or immersion blender, puree the mixture until smooth. Add cream, and return to simmer for 5 minutes. Season with salt and pepper and serve. A dollop of crème fraiche and snipped chives make an excellent garnish. Play around with the veggie-to-broth ratio depending upon the density of the vegetables and how thick or thin you like your soup. Pumpkin Curry Soup (Serves 4) 1 medium onion, chopped 2 medium leeks (white part only), chopped 1 clove garlic, chopped 1 15-ounce can of pumpkin puree 4 cups canned chicken stock 1 cup half and half 2 teaspoons curry powder 1/2 teaspoon cumin 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 bay leaf 2 tablespoons unsalted butter 2 tablespoons olive oil Salt and pepper Fresh cilantro In a soup pot, melt butter together with oil until hot. Add onion, leeks and garlic, and sauté for 5 minutes. Add curry powder, cumin, ground ginger, cayenne pepper, and a dash of salt and pepper, and stir. Add pumpkin puree, chicken stock and bay leaf and stir to combine. Simmer for 15–20 minutes. Remove mixture from stove and process with an immersion blender until smooth. Return pot to stovetop and add half and half. Adjust seasonings, and simmer for another 5 minutes. Serve in bowls, and top with fresh cilantro. Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.

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