Hello Foodie Friends. Happy autumn! Hearty foods are typical this time of year. Autumn vegetable soups can satisfy our soul and provide a way to fulfill large and small appetites. Soup can also be a comfort food. This time of year we tend to gravitate towards soups made with bold and deep flavors that include carrots, acorn, butternut squashes, sweet potatoes, parsnips, beets, and mushrooms. Autumn temperatures call out for the stick-to-the-rib soups. The base of these soups begins with onions, garlic, olive oil or bacon fat, and your selected vegetable, then sautéing them over low heat. Once the vegetables are tender, add a vegetarian or meat stock and simmer. The final step would be to puree or blend the soup to make it smooth and silky. Adding coconut milk, heavy cream, sour cream, half and half, or whole milk adds to the rich texture in the soup. Adding a spice such as curry, orange juice, or maple syrup can elevate the taste of your soup. Toppings in a soup add an extra element of flavor and texture. Adding grated parmesan cheese, broken breadsticks, nuts, chow mein noodles, crushed tortilla, or nacho chips can fit nicely in a soup spoon. One important tool needed for smoothing out your soup is either a blender or an immersion blender. If you want to get creative in the kitchen, add a machine that can help you transform whole ingredients into sauces, soups, and chopped bits. Here’s the difference between blenders, food processors and immersion blenders so you can decide which works best for you. You should stick with a countertop blender if you mainly make smoothies, blended cocktails, soups and emulsified condiments like mayo. Spring for a higher end blender if you also want to be able to make your own nut butters and whipped cream. If you really only need a blender for pureeing soups or other liquids (like applesauce or baby food), buy an immersion blender. You’ll save on storage space and be able to blend batches right in the pot. Many immersion blenders also have attachments you can buy for things like whipping cream or chopping herbs. Bringing in autumn also brings out the pumpkins. As I walk into the grocery stores, I am hit with the wonderful smell of cinnamon and the colors of various gourds and pumpkins. There are so many wonderful recipes and creations to make with pumpkin. Here is one pumpkin soup recipe that really fills you up on those cool autumnal days. You will need blender or immersion blender for this. BLENDER THAI PUMPKIN SOUP (VEGAN AND GLUTEN FREE! Serves: 3 INGREDIENTS • ½ large onion, peeled, chopped • 1 Tablespoon olive oil • ½ Tablespoon tomato paste • 1 Tablespoon Red Thai Curry Paste (ensure this is gluten free if needed) • 1¼ cups (305 g) canned pumpkin • 1 Tablespoon minced ginger root • 1 garlic clove, peeled, chopped • 1½ cups vegetable broth (gluten free if needed) • 1 cup light coconut milk (canned) • ½ Tablespoon lemon juice • ½ teaspoon salt • Pinch of pepper INSTRUCTIONS 1. Sauté onion in olive oil until soft. Add tomato paste, red curry paste, pumpkin, ginger, garlic, broth, and coconut milk. Combine until thoroughly heated through. 2. Place mixture, lemon juice into your blender. 3. Blend on low and slowly increase to the highest setting and blend for 30 seconds to 1 minute on high or until smooth. 4. Season to taste with salt and pepper. 5. Serve garnished with green onion and a sprinkle of chili powder! 6. Enjoy! At CTTC, located in the Compliments to the Chef Plaza at 46 Marion Avenue in Saratoga Springs, we carry various blenders and immersion blenders to assist you with your culinary needs. We have “cool” Tools for Cooks. Help out your “smooth operator” by having the right tools to amazing and fulfilling soups. Having a hearty soup on a weekend night can be a wonderful way to share time with your family and friends. Have a “soup and story” night at the dinner table! Remember; “Life Happens in the Kitchen.” Take care, John and Paula