Gourdy

MMM-mmm-GOOD!!!!!  There’s a pumpkin soup recipe for every taste. Actually, I think I can taste them all!!!  :))))))))

As we all gradually slide into Fall, I realize that my taste buds are also changing (of course I never lose my appetite).  Over the summer I think I’ve had my fill of watermelon and hot dogs and burgers and potato salad and barbecues. In Fall, I start thinking about heavier meals, things like chili and stews and clam bakes and Oktoberfest sausages and cheese dip and big fruity pies and … I could go on.  And with all the Fall pumpkin decorations abound, I also think about pumpkin soup.  Now I know not everyone is a fan, but I must admit, on the right day, with a chill in the air, and sour cream as a topping in the fridge, I’m all in.  A hot bowl of soup, some crackers, and a triple decker “Stevie special” sandwich – and it’s a good day at the Kowalski house (thanks Jackie!!).  Here is a little trivia and a few recipes to try – I like them both although I would like to see some of these recipes with some good kielbasa added with a hint of heat! Thanks to Google.com and possible.in for the info.  Enjoy!

Pumpkin soup has a rich history that dates back to the Native American cultures who used pumpkins and other squashes to create nourishing soups long before the arrival of Europeans in North America.  Its vibrant orange color and savory flavor make it a perfect addition to the holiday feast.

Pumpkin soup is not only delicious but also a healthy choice for those looking to boost their immune system and maintain good eye health as pumpkins are packed with nutrients, including vitamins A and C, as well as fiber. I will always toss in the part about being good for you, that means I get to have multiple helpings!  Learn more HERE

Pumpkin soup is prepared differently in various parts of the world. Here’s some variations:

  1. American Pumpkin Soup: In the United States, pumpkin soup is often associated with Thanksgiving and fall. It is typically made with pumpkin puree, broth, cream, and spices like cinnamon, nutmeg, and cloves. Some variations include adding maple syrup for sweetness or a touch of heat with cayenne pepper.
  2. Thai Pumpkin Soup (Tom Kha Fak Thong): This Thai-inspired pumpkin soup combines pumpkin with coconut milk, lemongrass, ginger, and Thai spices like red curry paste. It has a rich and creamy texture with a hint of spiciness.
  3. Caribbean Pumpkin Soup: In the Caribbean, pumpkin soup is made with ingredients like pumpkin, coconut milk, Scotch bonnet peppers, and spices such as allspice and thyme. It often has a sweet and spicy flavor profile.
  4. Mexican Pumpkin Soup (Sopa de Calabaza): Mexican pumpkin soup incorporates pumpkin with ingredients like chiles, tomatoes, garlic, and spices such as cumin and coriander. It can be garnished with toppings like crumbled queso fresco and tortilla strips.
  5. Japanese Kabocha Soup: Kabocha is a Japanese variety of pumpkin, and kabocha soup is a popular dish in Japan. It combines kabocha with dashi broth, soy sauce, and sometimes miso paste. The result is a savory and umami-rich soup.
  6. French Pumpkin Soup (Potage au Potiron): In France, pumpkin soup is known as “potage au potiron.” It often features pumpkin cooked with onions, leeks, and potatoes, then pureed and finished with cream. It’s seasoned with herbs like thyme and sometimes garnished with croutons. (and a little wine on the side)
  7. Italian Pumpkin Soup (Zuppa di Zucca): Italian pumpkin soup typically includes ingredients like pumpkin, onions, garlic, and sometimes potatoes. It can be flavored with herbs like sage and rosemary and finished with a drizzle of olive oil and grated Parmesan cheese.
  8. Indian Pumpkin Soup: Indian pumpkin soup is spiced with ingredients like ginger, cumin, coriander, and turmeric. It’s often finished with a touch of yogurt or cream for creaminess.
  9. Australian Pumpkin Soup: In Australia, pumpkin soup is a popular comfort food. It’s made with pumpkin, onions, and sometimes bacon, and it’s seasoned with herbs like parsley or chives.
  10. South African Pumpkin Soup: South African pumpkin soup often includes butternut squash, and it’s flavored with spices like curry powder. It can be sweetened with a bit of sugar or honey and garnished with fresh coriander.

Carving pumpkins isn’t the only way to celebrate with this iconic gourd. Be sure to try these two recipes and add some pumpkin soup on Halloween night to warm up (I’m a heat-treating guy!) after trick-or-treating.

Classic Creamy Pumpkin Soup
Ingredients:

  • 2 cups pumpkin puree (canned or homemade)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Stir in the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Cook for a few minutes to blend the flavors.
  3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally.
  4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
  5. Return the soup to low heat and stir in the heavy cream. Simmer for an additional 5 minutes, ensuring it doesn’t come to a boil.
  6. Serve hot, garnished with fresh parsley. Optionally, add a dollop of sour cream or croutons for extra flavor.

Spicy Pumpkin and Coconut Soup
Ingredients:

  • 2 cups pumpkin puree
  • 1 can (13.5 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 4 cups chicken or vegetable broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions:

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened.
  2. Stir in the red curry paste and ground cumin, and cook for an additional minute.
  3. Add the pumpkin puree and coconut milk, stirring well to combine.
  4. Pour in the broth, season with salt and pepper, and bring the mixture to a gentle boil. Reduce heat and simmer for about 15-20 minutes.
  5. Use an immersion blender to puree the soup until smooth. If using a regular blender, allow the mixture to cool slightly before blending.
  6. Serve hot, garnished with fresh cilantro leaves.

Whether you opt for the classic creamy version or the spicy and exotic twist, pumpkin soup is a heartwarming treat that’s perfect for autumn gatherings, Thanksgiving dinners, or simply cozy evenings at home. So, whip up a pot of pumpkin soup and savor its rich flavors and health benefits today – and if you have a favorite family recipe, send it to me to try at skowalski@khtheat.com

 

 

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DO YOU LIKE CONTESTS?
Me, too.

As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

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Traditions

The pictures follow the text below. Enjoy!!!!  :)))))

How it’s Fall already is sort of surprising… just sort of snuck up on us… but here it is.  As with many of the seasonal and holiday transitions throughout the year, Fall brings with it some interesting traditions (and chores – leaf raking – I actually love using my backpack blower!). I find myself looking forward to many of these, like our drives in the country for fresh apples, watching the grandkids pull the apples off the trees – magic! There’s more to autumn than just pumpkin spice — it’s also filled with good stuff like pumpkin pie (yum!! – ice cream and Cool Whip too) pumpkin patches, harvesting and even a semi-obscure sport known as “punkin chunkin” (not to mention other non-squash-related customs). I’ve often wondered why I have the sudden urge to wander through a corn maze in the fall, or what it is about October that’s so conducive to bobbing for apples and eating different shaped candy.  Below are the surprising origins of eight autumn traditions that I’m guessing you like too – enjoy, and thanks to interestingfacts.com, foodnetwork.com, tailgating magazine and You Tube for the info.

Corn Maze

  • Mazes and labyrinths (elaborate and confusing circular maze structures) date back over 4000 years ago to the time of ancient Greece and Rome.  During Roman times, mazes and labyrinths were seen in artwork, home flooring, pavement on streets, and dug into the earth.
  • It was believed that although beautiful and puzzling, the mazes were actually used for rituals and processions.
  • Garden mazes began to pop up throughout Europe in the wealthiest castles and palaces as a way to amuse their inhabitants.  Louis XIV’s palace at Versailles included an elaborate labyrinth in the garden, which is said to have been inspired by Aesop’s fables.
  • One of the finest examples of garden mazes can be found in the gardens at Hampton Court Palace in England, which was first planted by William III in 1690.
  • By the 18th century, hedge mazes became increasingly popular in England and Europe, but it took some time before the concept came to America, at which point it took the form of a corn maze.
  • In 1993, the first modern elaborate corn maze was created by Don Frantz and Adrian Fisher, which inspired a worldwide fad of corn mazes.  Their corn maze was constructed on only 3 acres of land and had 1.92 miles of pathway.  The maze received accreditation in the Guiness Book of World Records for being the world’s largest corn maze.
  • The record now belongs to Cool Patch Pumpkins for their 60 acre maze in Dixon, California in 2014.

Leaf Peeping

  • This one goes back more than 1,200 years, which is another way of saying it didn’t originate in America. Rather, it appears we have Japan to thank for the custom. Their version of it, which carries the considerably more evocative name of momijigari (“autumn leaf hunting”), dates back to at least the Heian Era of 794-1185. A renaissance of sorts, that epoch brought about both visual art that celebrated the vibrant colors of fall and the endlessly influential Tale of Genji, which explicitly mentions “an imperial celebration of autumn foliage.”
  • As for how it became an American tradition, a professor of Asian art history has a theory: Japan and New England were connected via shipping routes, resulting in New Englanders being exposed to Japanese lacquerware featuring a maple-leaf motif that made them more inclined to seek out gorgeous leaves without traveling halfway across the world.
  • Best places to see Fall leaves include Rocky Mountain National Park, Sonoma Valley, Tahquamenon Falls State Park, Michigan, Acadia National Park, Maine and pretty much anywhere in Ohio and Pennsylvania

OKTOBERFEST

  • Beginning in the third weekend of September and lasting until the first Sunday in October, Oktoberfest has long served as an excuse for revelers to do as the Germans do and wet their whistle at the local beer hall (lederhosen optional).
  • The first Oktoberfest was a wedding reception: On October 12, 1810, the citizens of Munich gathered at the city’s gates to celebrate the marriage of Bavarian Crown Prince Ludwig to Princess Therese of Saxony-Hildburghausen. The event (known locally as d’Wiesn) was so popular that it took place again the following year — and the year after that, and so on and so forth until it became the world-famous festival of Bavarian culture that it is today.
  • You can’t start drinking until the mayor opens the first keg.  The festival officially begins when the mayor says “O’ zapft is” during the opening ceremony on the first day of the event. There’s only one place to be to witness this; the Schottenhamel tent. Here you’ll get to experience the Bavarian tradition where the Mayor of Munich will have the honor of tapping the first keg of Oktoberfest beer at noon. Once the first barrel of beer has been opened, then everyone else can get their beers in and officially start Oktoberfest… AND, only beer from Munich is sold at Oktoberfest.  CLICK FOR A TOUR!
  • And Check THIS Out————> The Oktoberfest in 4k Time lapse & Tilt shift

Election Day

  • Though rarely thought of in the same way as apple cider and leaf-peeping, American elections take place in autumn for a reason. Out of consideration for farming schedules, Congress chose November (when the harvest was finished but it hadn’t usually begun to snow yet) in its 1845 decree establishing the date.
  • As for Tuesday? Weekends were a no-go due to church, and Wednesdays were off the table because farmers usually went to the market to sell their goods. Thus, Tuesday emerged as a sort of compromise, and the tradition stuck.
  • It’s a blessing we can enjoy free and open elections …be sure to vote!

BOBBING FOR APPLES

  • It may not be as popular now as it was a century ago, but bobbing for apples persists as an autumnal activity, especially on Halloween. Long before kiddos dressed up on October 31, however, British singles played the game as a sort of courting ritual. Each apple represented a different eligible bachelor and, if the young woman bobbing for said apple bit into it on her first try, the two would live happily ever after.
  • Succeeding on the second attempt meant that the two would be together for a time but the romance would fade.
  • Not getting it right until the third try foretold doom – yikes!  Click For Video

Punkin Chuckin

  • For the past two decades, “chunkers” have created slingshots, trebuchets, and even pneumatic cannons to hurl pumpkins as far as possible. The World Championship Punkin Chunkin Contest has taken place in Bridgeville, Delaware, every November since 1986, with First State native Bill Thompson claiming credit for inventing the sport.
  • The Guinness world record shot is held by a pneumatic cannon dubbed “Big 10 Inch”, at 5,545.43 feet (1,690.25 m), on September 9, 2010 in Moab, Utah. (for you math majors out there…that’s over a mile!!)
  • Enjoy this “chuckin” link – made me just laugh out loud seeing the machines and the people

Tailgating

  • The history of tailgating dates all the way back to the start of the Civil War. In 1861, civilians gathered in Washington DC, to watch the first battle of the Bull Run and cheer on their “team,” the Union or the Confederates.  People brought picnic baskets filled with minced meat, apple pies, and plum puddings. This time in history marks the beginning of aged whiskey and wine production, so we can assume the colonists were also celebrating with adult beverages.
  • Tailgating is now a year-round activity at sporting events and concerts, but it’s always been especially popular at football games. One theory posits that it dates all the way back to the first college football game, a contest between Rutgers and Princeton that took place in 1869, when some in attendance sat at their horses’ “tail end” while grilling sausages before the game began.
  • Another theory centers around the Green Bay Packers, whose fans are said to have coined the term “tailgating” when the “cheeseheads” first began supporting the team in 1919. Ever industrious, they positioned their trucks around the field and sat in the beds for comfortable viewing while enjoying their food and drinks.
  • Today tailgater’s across the country come early, set tables and tents, and serve all sorts of grilled and “crock pot” goodies, along with snacks galore.
  • “The World’s Largest Outdoor Cocktail Party” takes place around the college football games between the Florida Gators and Georgia Bulldogs, where fans meet in the parking lot, RV lot and local marina, entertaining nearly 200,000 fans.

Candy Corn

  • It may be the year’s most polarizing candy, but its history is long and sweet. Candy corn dates back to the 1880s, when a confectioner at the Wunderle Candy Company began producing it under the even-less-appetizing name of Chicken Feed.
  • The corn-shaped sugar molds were then manufactured by the Goelitz Confectionery Company, who made the product famous (you may now know Goelitz as Jelly Belly too). More than 35 million pounds (or nine billion individual pieces) of candy corn are produced every year, so someone must like the stuff.
  • California residents consume more of the orange, yellow and white confection than any other state. To be fair, it is a big state, and so is the state that comes in second in the eats-the-most-candy-corn lineup: Texas! Florida, in third place, takes the proverbial bronze, followed by New York, Michigan and Illinois.

I have to admit, this candy does not even make my top 100 list!

I saw this New Yorker cartoon on Twitter…couldn’t resist sharing.  :))))) @NewYorker

 

 

 

 

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.

As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

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