Grill.....friend or foe?

Howdy!  Had someone ask for grilling recipes.  While I fancy a good grilled anything, I'm not an avid griller per se.  But I think grills have come a long way and the new fancy-pants ones have a lot more flexibility and lend themselves to a broader range of recipes.

Today I want to share with you a variation on a recipe I made last week which is perfect for Thanksgiving or any autumnal meal and a take on one I'd posted before:

Spiced Pumpkin Soup with pomegranate drizzle:

What you'll need for 8:
• Small to medium sized pumpkin about 2-3 lbs is plenty
Spices:
• 1 tsp ground Cinnamon
• 1/2 tsp fresh ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp fresh dill (or dry if you can't find fresh)
Herbs
• 1/2 tsp fresh chopped thyme
• 1/4 tsp chopped oregano
• 1 bay leaf
• Salt to taste

• 6 cups chicken stock or water if you're vegan
• a grill :-)

• 1 cup pomegranate arils

In a bowl mix all of the spices  well.  Cut the pumpkin into quarters and score the actual pumpkin pulp in squares. 
rub the spice mixture onto the pumpkin pulps and place on a pre-heated grill on medium for about 40 mimutes or until the pulp softens.  This is the process of actually creating the "spiced pumpkin" for your soup.  If you can get some nice grill marks on the pulp without burning, even better to add some smokey flavour.  Once soft, remove from the grill and allow to cool for a bit, then remove the pupmkin from the skin and add to your pot of stock or water.  Place that pot on medium heat adding the herbs and a pinch of salt. Simmer for about 30 minutes and allow to cool.  Remove the bay leaf and place contents in blender or food processor.  Blend the contents until the pumpkin is completely shredded and the consistency is smooth and a bit thick.  Place back on the pot for another 10 minutes on a low simmer and then it's done.  While that simmers, take the pomegranate seeds and blend into liquid.  Strain and you should be left with a nice fusia extract.  once the soup is plated drizzle a few drops of this pomegranate extract, garnish with 2 or 3 pieces of popcorn and serve!


For those who fancy dessert but want to keep things a bit lighter there is nothing yummier than grilled mango or grilled pineapple.  Basically take a pineapple and cut it length wise into quartes.  Slice off that pice of core left on each quarter.  Score into slices and season with a bit f cinnamon.  Place on a med/hot grill or about 10 minutes flipping it over once and BAHM yummylicious warm dessert, scoop a bit of vanilla or soy ice cream on top and rock itout.  Same can be done with slices of mango!