So I’m freezing. And I’m also cranky because I’m freezing. I have the indoor temperature set to 66 degrees because I’m stubborn (read: cheap) like that, and I don’t want to turn it up because the sun will warm it up to about 70 by this afternoon anyway.
Meanwhile I’m wearing slippers for the first time this season, and I’m drinking hot tea to warm up because I’ve passed my coffee quota for the day.
But it’s chai tea which still has caffeine in it so now I’m freezing, cranky, and also jittery.
In addition, my 5 year old son is intent on driving me crazy today.
He just assaulted one of our cats who was sunning herself in the bedroom window (probably to get warm because I’m too stubborn to turn the heat up), and in her desperate frenzy to get away she scratched him on the stomach.
It’s not deep, but the way he’s carrying on about it you’d think his organs were spilling out all over the floor.
I cleaned it and put some antibiotic ointment on it, but now he’s demanding retribution. I’ve been informed that she should no longer live with us because she’s mean.
For about the one millionth time I try explaining that she was minding her own business and he should have left her alone in the first place, and that he’s not supposed to be picking up the cats anyway. Apparently I am now taking her side, and am therefore the worst mother in the world.
And lest you are thinking that he’s probably just cranky because he’s cold, you should know that I can barely keep this kid’s clothes on regardless of the temperature because a) he’s always hot, and b) he’s five and thinks wearing underwear is considered being “dressed.”
Our conversation this morning went like this:
Me: (staring incredulously) “Why did you take your PJ’s off, aren’t you cold?”
Mason: (running laps around the coffee table) “No, I’m fine.”
Me: “Don’t you want to put some clothes on?”
Mason: “No, not really.”
Me: “We have to go to the grocery store and you can’t go like that.”
Mason: (still running) “Are we leaving right now?”
Me: “No, we’re going in a little while though.”
Mason: “Then I don’t need to get dressed yet. Besides, running around the coffee table 50 times will keep me warm.” (keeps running)
It’s hard to argue with that logic – I probably wouldn’t be cold either if I ran around the coffee table 50 times…
But that’s not going to happen so I am still freezing. I’m also a little dizzy from watching him lap the living room furniture, so I turn back to my grocery list and will revisit the getting dressed battle shortly.
In desperate need of something to warm me from the inside (and it’s still too early for bourbon), I know I need some soup for lunch. I recently posted this turkey sausage, kale and pumpkin soup, which I love – but today I’m in the mood for this creamy pumpkin chipotle soup.
It’s the perfect low carb soup recipe for when you are freezing, because it warms you both with temperature and with spice. Hearty and comforting, it’s definitely what I need today.
Even better? It literally takes minutes to throw together, so you can make it anytime you’re in want of a quick, warming meal.
By far one of my favorite kitchen tools for making blended soups is an inexpensive (and pretty!) immersion blender which lets me blend low carb soups right in the pot they are cooking in without transferring it to a blender (and spilling hot soup all over the place usually!) Less mess, less dishes and super easy = a win/win for sure!
This low carb soup also freezes well, so make a double batch and you’ll be that much closer to lunch next time you’re too stubborn to turn the heat up! Or maybe that’s just me…
- 2 Tbsp olive oil
- 1/2 cup chopped onions
- 1 clove garlic, chopped
- 1 Tbsp chipotles in adobo sauce
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/8 tsp ground allspice
- 2 tsp granulated sugar substitute
- 2 cups pumpkin puree
- 32 oz chicken broth
- 1/2 cup heavy cream
- 2 tsp red wine vinegar
- salt and pepper to taste
- Heat olive oil in a medium saucepan. Saute onions and garlic for 3-4 minutes until translucent. Add chipotles, coriander, cumin, allspice, and sugar substitute to the pan and cook for another 2 minutes. Add the pumpkin puree and chicken broth to the pot and simmer for about 5 minutes.
- Using an immersion blender, blend the soup in the pot until smooth (if you don’t have one, add the soup to a traditional blender, blend and return to the pot when smooth). Add the heavy cream and red wine vinegar and simmer for another five minutes or so.
- Taste, then season with salt and pepper as desired. Serve hot, garnished with sour cream (other optional garnishes shown: pepitas and cilantro).