|pumpkins | photo: David R. Tribble|
At this time of year I love to make this curried pumpkin soup, a thick, flavorful soup, perfect for a quiet evening dinner. Served with my favorite fresh ground cornbread it's the simple kind of meal we like after a busy day.
Here's the recipe for the cornbread. Steve likes it because it's not too "corny" tasting. I like it because it's moist and keeps well for breakfast the next morning.
Whole Wheat Cornbread
1 cup whole wheat flour
1 cup cornmeal
1/3 cup sucanat
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1/4 cup olive oil
preheat the oven to 425 degrees F
mix the dry ingredients together
mix the wet ingredients together
mix the wet into the dry until just moistened
pour into a greased 9 x 9 pan
bake 20 minutes
let cool 5 minutes on a rack before inverting and removing from the pan
And in case you think you misread that above statement, you didn't. Cornbread for breakfast can be a wonderful thing. Lightly toasted with some butter alongside an egg and a fresh clementine, it's a great way to start your day.