Just like that; it’s the holiday season. Another year has almost gone by. With just weeks left in 2023, our holiday-imposed deadlines are fast approaching. Have you started your holiday shopping yet? Sent out cards? Decided on who’s hosting whom, and decorated the house??? Instead of checking things off our lists, there often seem to be more piling on.
One of the best ways to stay calm through the busy holiday season is to have a few dinners that have been made ahead and frozen, so you can just reheat them at the last minute. Less stress but all the flavour, and much better for you than devouring those holiday cookies.
Stews, chili, shepherd’s pie, and soups. All of these are easy to make in large batches, and they will freeze beautifully until you need something quick and hands off.
At this time of year we have many pumpkin varieties available, and they make delicious soups. Carrot-ginger pumpkin soup is comforting and satisfying for a hectic weeknight dinner, and with a few embellishments can be fancied up to serve for guests.
CARROT-GINGER PUMPKIN SOUP RECIPE
Preheat oven to 375 Fahrenheit. On a large, parchment-lined baking sheet, arrange the following:
1 butternut squash (ends trimmed, cut in half lengthwise and seeds removed)
5 carrots (peeled and roughly cut into 3 cm chunks)
1 onion (peeled and cut into chunks)
10 sprigs of thyme
5 garlic cloves (peeled)
1 piece of ginger (4 cm, peeled and sliced).
Drizzle these ingredients with olive oil, then sprinkle with sea salt. Tuck the ginger and garlic underneath the holes in the butternut squash, where the seeds once lived. Pierce the skin of the squash numerous times with a fork or knife. Bake for 40 – 50 minutes or until everything is fork tender. Remove from the oven and let cool slightly.
Scoop out the flesh from the squash skin. Put all the roasted ingredients, plus 1 tsp cumin and 6 cups stock (or water) into a high-powered blender and process until very smooth. You may have to do this in more than one batch. Add more liquid to achieve the desired consistency. Taste and season with salt and pepper as desired. Portion out servings to fit your needs, and freeze. Then just reheat and serve with a sandwich or salad.
For the fancy version, try topping the soup with a dollop of crème fraîche, a drizzle of Greek thyme olive oil, and some toasted pumpkin seeds.
An equally quick way to get dinner on the table is to roast everything in the oven on a sheet pan. You could try pork chops with wedges of cabbage, carrots, and apples drizzled with olive oil and herbs. Or chicken thighs with sweet potato, onion, and broccoli topped with pesto.
This holiday season, create space for enjoying time with your friends and family, reduce your stress, and enjoy well-deserved, delicious, home-cooked meals. Make it easy. Make it ahead of the rush.
