In last month's Thrifty Living blog, I talked about my long-term storage pantry. (Here's a link to that post: Pantry Basics 101)
But what is the use of just storing all that food?
Here's where we talk about the difference between storing and hoarding again.
A hoarder tends to acquire and acquire without using the items they've stored, but a pantry is a tool - a means of storing food for the future.
Sometimes that future is a year away, and sometimes it is tomorrow.
The important thing to remember is to store what you use and use what you store.
Now the problem most people run into at this point in planning their pantry is the assumption that the main foods to keep in long-term storage are beans and rice. And after a couple days of living off of beans and rice, you're ready to chuck the whole thing out the window, right?
Even though this recipe uses foods I store in my pantry, it's a long way from beans and rice. It comes from a challenge I set for myself a few years ago to make meals that are 1) quick, 2) delicious, and 3) healthy, all from my pantry.
Okay, yes. I know it's almost July! I know you probably aren't in the mood for soup.
But give this one a try for a light summer supper, or save the recipe for fall when pumpkin soup is the best!
The Recipe: Quick Pumpkin Pear Soup
makes about six cups of soup
2-4 Tablespoons butter (optional)
2 Tablespoons minced onion
1 teaspoon Rosemary
1 12-oz can chicken broth (or vegetable broth)
1 can pears, drained
1 can pumpkin
salt and pepper to taste
As you can see, by leaving out the optional ingredients, you can make this recipe completely from your pantry. It's also an extremely low-fat soup without the butter and cream. I believe healthy fats are necessary in a person's diet, so I always include a little fat in my recipes.
Start out by sautéing the onion and rosemary in the butter (or about 1/4 cup of the chicken broth) in a medium saucepan until the onion is soft.
Add the chicken broth, pears, and pumpkin and heat for about ten minutes.
The next step is to blend the soup.
This immersion blender is GREAT for soups like this, but you can also pour everything into your blender or your food processor.
Blend until the soup is smooth, and then season to taste with the salt and pepper.
Serve the soup in a bowl and dress it up, if you would like to. I drizzled a couple teaspoons of cream on top and also sprinkled some hulled hemp seeds on my bowl.
Another topping that would be fabulous on this soup is crumbled bacon - especially if you like the salty/sweet combination. :-)
How are you doing on your Thrifty Living journey? If you've started developing your own pantry, let me know in the comments!