Wild Garlic in my Pumpkin Quinoa Soup

Spring is popping up all over here in Georgia! Today’s temp will come close to beating a record at 75 and it really seems like we are 4 weeks ahead of past spring seasons. In the yard, the jonquils are already up and bobbing in the breeze, smiling in two tones of pale yellow.

The tulip magnolia are making their metamorphosis from fuzzy pods to pink blossoms.

Blueberry bushes are just beginning to unfurl their leaves like nature’s little frosted flags.

And clumps of wild garlic have invaded!

Wild garlic is a terrible weed here and thankfully ours is contained to the way back of the yard where all the leaves and grass clippings get dumped.

When I was a child we called them wild onions, and the smell of the leaves is definitely an onion like smell. But they are actually allium vineale, or wild garlic. All parts of the plant are edible (leaves, bulb and flower) and have a chive flavor. The flavor reminds me of the onion flavor in sour cream and onion potato chips, but without the aftertaste and bad breath!

I made a simple soup from leftover pumpkin and roasted veggies today for lunch and rinsed and snipped a few leaves to add some chive-y flavor. Too much will overpower your food, it’s best to be light handed with it.

To make the soup, simply combine leftover veggies with chicken or beef broth (use store bought if you don’t have any homemade, or make some quick vegetable broth by steeping aromatics like onion, carrot and celery in water).

Today’s Leftovers Pumpkin & Quinoa Soup

1/2 cup leftover pumpkin puree

1/4 cup leftover roasted vegetables ~ onion & yellow bell pepper

1 tablespoon olive oil

1/2 teaspoon poultry seasoning

1/4 teaspoon garlic powder

2-3 cups broth

salt and pepper to taste

Place in medium stock pot and cook, stirring over medium heat for a minute or two.

Add the broth and puree with a stick blender. Bring to a boil, reduce heat to low and let simmer for 15 minutes.

I finished mine by adding some leftover quinoa and petite peas, then garnishing with Greek yogurt and snipped wild garlic.

This soup is a great way to use up little bits of leftover rice, pasta, potatoes, beans or meat. You get to use all the stuff that gets neglected and pushed to the back of the fridge. Design your own flavor combo!