It’s snowing (eek!) outside and it’s only the second day of November. All I want to do is curl up on the couch and watch movies with the boys, maybe take a nap, while Sunday supper is simmering on the stove. It’s that kind of Sunday.
It’s also a reminder of the long winter ahead that will inevitably include some nasty colds and sick days. And in our cozy little house, when one of us gets sick, the rest of us will get the same ailments too. I’m getting myself ready for whatever winter throws our way with Braun’s new No touch + forehead thermometer and warm-your-bones recipes from the Fresh & Honest cookbook by Chef Peter Davis of Henrietta’s Table.
This thermometer is going to make taking our temperatures a breeze. It’s the only non-invasive no touch (or traditional forehead touch) thermometer. In just seconds, you get an accurate reading on an easy to read large screen. I can get an accurate temperature reading without disturbing a sick kid. Cool, right (no pun intended). To learn more about the Braun thermometer and where to buy, click here.
And if the plague falls upon our house, I’ll be cooking up some comfort foods from Fresh & Honest by Peter Davis, executive chef of the award-winning restaurant Henrietta’s Table in Harvard Square. Much like the restaurant, Fresh & Honest highlights fresh, local and sustainable ingredients that make up some of the most delicious and classic New England dishes. I’ll be making batches of this amazing Roasted Pumpkin Soup and keeping some in the freezer, ready to ward off winter sniffles.
Roasted Pumpkin Soup
Fresh & Honest, by Peter Davis with Alexandra Hall
- 1 cup fresh pumpkin or heirloom pumpkin, cooked
- ½ cup white onion, julienned
- 2 tbs butter
- 1 qt water
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp maple syrup
- 1 dash cinnamon
- 1 dash cayenne
- ½ cup heavy cream
- Preheat oven to 350 degrees
- Split pumpkin in half and de-seed. Place the pumpkin on a rack on a sheet pan and roast skin-side up for 45 to 60 minutes, until pumpkin is soft.
- Remove the skins and discard. Roughly chop the pumpkin to create 1 cup.
- Saute the onion in the butter until transparent. Add the remaining ingredients and the pumpkin and cook for 1 hour on a low simmer.
- Remove the heat and puree until smooth. Serve.
Disclosure: Thank you Braun for inviting me as a guest to Henrietta’s Table for a cooking demonstration, lunch, and a gift bag that included a sample of the no-touch thermometer. As always, all opinions are my own.