Pumpkin Soup

Photography by Angie Norwood Browne

Pumpkin Soup

1 medium sugar pumpkin

1 medium butternut squash

1 granny smith apple, cored and chopped

2 leeks

3 shallots

2-32oz boxes of chicken stock




olive oil


Carmelize leeks, shallots, and apple in olive oil.  Set aside.

Cut each squash in 1/2 lengthwise, scoop out seeds.  Set seeds aside.  Add a handful of sage and thyme leaves to cavity of squash.  Place squash on a cookie sheet and sprinkle with salt and olive oil.  Roast in a 425° oven for 1 hour, or until soft and brown.

While squash is roasting, clean and dry seeds.  Toss seeds with olive oil, salt and paprika.  Roast on a cookie sheet in 425° oven for 20 mins.

Scoop roasted squash and herbs from skin and place in food processor.  Add the carmelized ingredients and chicken stock to squash.  Puree until smooth. Season with salt and pepper to taste.

Place in heavy pot and simmer until ready to eat.

Fried Sage Leaves

1 handful of sage leaves

1/2 c. olive oil

Heat oil in frying pan, add sage leaves and fry for 30 seconds. Place on paper towel to absorb excess oil.

Prop styling by Michelle Perkins


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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