I have a staple menu for breaking the fast each year. It of course includes bagels, lox and cream cheese. I always have a soup-this time it was a sweet potato-pumpkin soup made in my pressure cooker (more on my pressure cooker later). Then I serve, Rachelle z”l quiches- recipe from her private cookbook. This recipe along with her homemade crust are tried and true. I make an onion quiche and a mushroom quiche.
This year however I added a bit of a twist to the recipe. Rachelle’s recipe calls for 1 and 1/3 cups of milk and she said that one can use 1% milk. This year I decided to do 2/3 of a cup 15% cooking cream and 2/3 of a cup 1% milk. I received rave reviews. The calorie and fat count went way up but I think it was worth it.
Pressure cooker sweet potato/pumpkin soup
Drizzle some olive oil in the pot and heat. Add 1-2 onions cut in chunks and let simmer for a few minutes. Add pumpkin chunks and 1-2 sweet potatoes. Cover with water. Add a tablespoon of powdered broth (I use a pareve chicken or a vegetable powder). Seasonings: tumeric, cumin (2 recent spice discoveries very sephardic- never used them in the States) salt and pepper.
Bring to a boil and once the pressure is up cook for about 10 minutes. Let the pressure out on its own. I then use the hand blender to make it nice and smooth and thick.