Trends & Features
Trends & Features
Stay up to date
Fall Tradition Pumpkin Soup
Leaves are turning, days are getting shorter. Must be time for soup! This easy soup shows up a lot at my house this time of year. Have it as a main course with a salad or as an inviting appetizer.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Pumpkin Soup – This thick and creamy pumpkin soup is simple to make using canned pumpkin puree! Caramelized onion, cinnamon, nutmeg, and ginger give this fall favorite soup amazing warm flavor, If you don’t want the cream substitute coconut milk and a pinch of curry powder.
- 2 Tablespoons Butter
- 2 Large Yellow Onions Sliced
- 2 Cloves Garlic Minced
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Ground Ginger
- 2 15 Ounce Cans Pumpkin Puree
- 2 Cups Chicken Stock
- 2 Cups Water
- 1/2 Cup Heavy Cream
- Melt the butter in a large pot over medium heat.
- Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
- Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
- Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
- Add the remaining chicken broth, water, and pumpkin puree and stir to combine.
- Turn heat to low and simmer the soup for 20 minutes.
- Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.
- Stir the heavy cream into the soup, serve immediately with warm bread if desired.
The Meat Lover’s Guide to Heme, the Protein That Makes Everyone Crave Blood
Serving up a bloody veggie burger is the trick to convincing carnivores.
Umami boosters be damned — there’s no replacing the metallic richness of a medium-rare steak.
Which is reason for concern, because our meat-eating days are numbered. Cows take up too much land, eat too much grain, and fart too much methane for our appetite for beef to be sustainable much longer. Will meat lovers be forced to accept miso and marmite as umami substitutes forever?
The scientists at Impossible Foods, who are out to create the world’s most convincing veggie burger, think they’ve figured out the secret to replicating the flavor of meat. It comes down to one question: What’s meat got that vegetables don’t? In a word: Blood. And in blood lies a protein called heme, the molecule that could revolutionize the fake-meat industry.
Heme makes up part of the molecule hemoglobin, which turns blood red and carries oxygen around the body. It’s characterized by its ability to carry iron, so on its own, the molecule pretty much tastes like spare change.
The fact that heme isn’t just found in animal blood is what piqued Impossible Foods’ interest. It’s found in virtually all living things, including bacteria and plants. Lance Ignon, a representative for the company, explained that they source their heme from the nitrogen-fixing root nodules of legumes, where it’s a component of the oxygen-carrying protein “leghemoglobin” — kind of like hemoglobin, for beans. This is what gives the company’s veggie burgers their “unmistakable meaty flavor.”
Crafting a truly convincing burger is, of course, more complicated than simply dousing plant fibers with heme, but the molecule does seem to act as the magic catalyst that brings all of the burger’s other flavors together.
It’s the combination of the right proteins, amino acids, sugars, and fats that come together to create the distinctive flavor of meat. Heme is the catalyst for the explosion of chemical reactions that take place when meat is cooked, transforming the simple nutrients found in the raw meat into the unmistakable flavor and aroma of cooking meat.”
Will heme be the fake meat game changer the world is waiting for? By the looks of it, it bloody well could.
Victory Foodservice Code #420579 4oz impossible burger 10lb case