Tag Archives: soup

Elegant Pumpkin Soup… It’s Time!


Halloween is over and Thanksgiving is almost here.  I know I’m not the only person around who still has several decorative pumpkins artistically placed around my home and, yes, even at the hunting ranch.  I do this every year.  They represent my favorite time of year, autumn.  And they seem to last FOREVER!


This is the one that adds an air of autumnal elegance to the ranch house.


You can see how it spruces up the space!

After they have served their aesthetic purpose, I roast the flesh, package it up, and freeze it to use in my best loved pumpkin recipes.  This gorgeous soup is one of my favorites.  It is elegant, rich and hearty without being heavy, and EASY .  I have made up batches, poured them into mason jars for transport, and  taken them to the hunting camp.  It would also just as easily be an elegant first course for any Thanksgiving dinner.

Elegant Pumpkin Soup

1/2 onion, chopped                                                1/8 tsp. ground ginger
2 carrots, chopped                                                 2 tsp. brown sugar
2 stalks celery, chopped                                        1 1/2 tsp. salt
olive oil                                                                  1/4 tsp. black pepper
32 oz. chicken stock                                              1/8 tsp. cayenne pepper
2 cups cooked pumpkin                                         1/2 cup whipping cream (optional)
1/2 tsp. cinnamon                                                  dollop of sour cream or greek yogurt                                                                                                                         salted roasted pepitas*

*pepitas are shelled pumpkin seeds

In a large soup pot, saute onion, carrots, celery in olive oil until tender. Add chicken stock and bring to a boil. Simmer for about 15 minutes until veggies are tender. Add pumpkin and spices. Puree with immersion blender. Continue to simmer for a few minutes. Add whipping cream if you want extra richness. Stir in. Complement with stirred sour cream or greek yogurt thinned with a bit of milk so that it can be drizzled artistically (and stirred in more smoothly).  Sprinkle with salted pepitas.
Serves 6-8


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Borscht, It’s Not Just For Russians Anymore

borsht and meatballs 005

Borscht, a light, yet hearty soup originating in the Ukraine, seems strange and exotic to many of us. The color, a vibrant – almost electric – fuscia is the result of the beets in the recipe. It’s the beets and other simple veggies that have made it accessible to the working masses for ages.  Meat can be added but isn’t necessary. The simplicity of it is beautiful. The brightness of the flavors do not keep it from being a warm, satisfying meal or side.  I had to add it to my go-to recipes of family favorites.

The simple flavors are enhanced by the venison stock I had on hand.  Some chopped, cooked-all-day venison create a one-bowl meal fit for a Deerslayer!

One of the things I love about borscht is that I always have almost all of the ingredients on hand.  I usually don’t have beets but they keep forever in the fridge.  The only down-side is that beets really stain.  My girls used to use the peeled bits to stain their lips. I didn’t think it looked quite as Disney-esque as the girls thought it did!  You might want to wear old clothes while you’re peeling  and chopping the beets.  I have a special red denim beet-peeling shirt that I like to use for just such occasions.

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2-3 tbsp. olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

6 cups stock (I used venison), or water

2 large carrots, sliced thinly

2 stalks celery, sliced

1/3 medium head of cabbage, shredded

1 lb. beets, peeled and chopped into small cubes (A beet slightly larger than my fist is about a pound.)

1 cup of tomato juice (I used spicy V8.  It was nice)

1 tbsp. lemon juice

1 tbsp. dried dill weed

1-2 tsp. white sugar (to taste)

1-2 tsp. salt (to taste)

1 ½ tsp. white pepper

Cooked-All-Day venison (optional)

In a large soup pot, sauté onion in olive oil.  Stir in garlic and continue stirring for a couple  of minutes.  Add stock (or water) and remaining ingredients.  Bring to a slow boil and allow to cook for about 20 minutes until veggies are very tender.  If you have any “cooked-all-day venison”, toss it in and allow it to warm through.

Serve with sour cream or Greek yogurt.

borsht and meatballs 007

FYI Greek yogurt does NOT float, cloudlike, atop borscht! Yummy, though!

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Posted by on May 2, 2015 in Recipes, Venison


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The Empty Freezer! Lentil Soup Time

I guess there comes a time in the life of every deerslayer’s wife when she wanders up to the freezer, the bastion of sustenance for her family and gazes upon the vast emptiness in dismay. The question of what to have for dinner is usually only as far away as an arm’s reach into the depths of the freezer. For the first time in my married life, our well-spring has run dry. In my exuberance, I cooked up every last morsel of gamey goodness, not frugally and carefully rationing it out prior to the onset of the next season. There IS whitewing dove. Lots and lots of it. But none of the 4-legged yumminess that I need for most of my recipes that I want to prepare and share with you. I’m dying to prepare the Guinness Stew, Venison Parmesan, Venison Marsala, and so many others. You’ll just have to wait. I’m also very eager to prepare my wild pork recipes. Wild Pork Enchiladas with Creamy Poblano Sauce, Wild Pork Roast, Wild Pulled Pork Sandwiches. Once again, you’ll just have to wait.

This entry is about what the deerslayer’s wife must do when the freezer is empty. I haven’t bought meat at a grocer for so long that I just wandered around for quite a while before blindly picking up some tenderized steaks to substitute into some of my venison recipes. It was very sad.

Going through my recipe pile, (and, yes, it is a stained, spotted, well-loved pile), I found a recipe that I think you might enjoy. It’s for lentil soup and is very dear to my heart. You see, I got this meatless (but very hearty) recipe from my friends at the Carmelite Hermitage near Christoval, Texas. They are a group of men who devote their lives to God, supporting themselves by growing their own food and by selling wonderful baked goods, fudges and candies. Their goods are available for sale at their website and certainly worth a look. The treats make wonderful gifts. Check them out and check out this great recipe.

Lentil Soup

olive oil                                   1/2 bunch greens, chopped w/stems removed

1 onion, chopped                     2 bay leaves

2 garlic cloves, minced             1 large carrot, finely chopped

1 1/2 cup lentils                       1 red potato, small cubed

2-3 qts. chicken stock              1 cup tomato sauce

1 celery stalk, finely chopped     salt and pepper to taste

Pour olive oil into a soup pot and gently saute the onion. Add garlic and continue to saute for 2 minutes.
Wash and rinse lentils and add them to the soup pot. Add the stock, cut vegetables, and the rest of the ingredients (except salt & pepper). Bring to a boil. Then lower the heat to medium, cover and cook for 1 hour.
Add salt and pepper and simmer for a short while longer. Remove bay leaves. Serve with crusty bread. Serves 6-8.

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Posted by on November 16, 2012 in Recipes, Uncategorized


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