Warm for about 10 minutes then place on a nicely folded napkin inside of a regular bowl. Just before ready to serve, place the pumpkin in an oven that has been preheated to 250 degrees. Scoop out the seeds and rinse the inside of the pumpkin. Simple cut the top off of a medium sized pumpkin (reserve the top). This dish is also great served in a pumpkin soup bowl. Place a shrimp or two on a crostini and float it on the soup. Set those aside and then roast shrimp that has been seasoned with a little salt, pepper and chili powder. Enjoy!Ī variation to this dish: Rather than using croutons, try toasting thin slices of french bread. Sprinkle with toasted pine nuts and garlic croutons - homemade are the best. Cook for an additional 5 minutes until flour mixture is fully heated and incorporated. Take out 1 cup of liquid and blend it with the flour in a small bowl, stirring until all lumps are gone.
Add cream here if you choose, making sure not to boil soup. Be very carful as you start the blender because contents can sometimes fly out (be sure to do it in small batches). Remove from heat and puree in a blender in batches. Bring soup to a boil and simmer for about 30 minutes. Add pumpkin, chicken stock, salt, and bouillon cubes. Add garlic and cook for about two more minutes. Add onions and jalapeños and sauté until soft. Spicy Pumpkin Soup With Roasted Pine Nuts I’ve also created a variation of the recipe for those who may enjoy a little shrimp to the dish. As with all of my spicy recipes, you can certainly dial down the amount of jalapeños if you don’t like your soup overly hot. There are simple ingredients in this soup but they come together beautifully, especially with the toasted pine nuts and croutons on top. I could never have done it without each and every one of you.Years ago, my friend Andy Avalos, meteorologist for NBC Chicago, shared his wife’s pumpkin soup recipe with me. Thank you for your excitement and loyalty. “I especially want to acknowledge and thank the viewers and friends on social media from the bottom of my heart. “I want to thank the many wonderful friends and colleagues I’ve had the pleasure to work with over the last three decades,” Avalos said. We wish him the best in the years ahead, and thank him for his many years of service to us and our viewers.”Īndy said he hopes to spend his retirement enjoying quality time with family and friends and “never setting my alarm clock to wake me up at midnight ever again!” “Andy is also one of the nicest people in our business,” NBC 5 Station Manager Frank Whitaker said in a statement. His love of his pets is no secret to all of his fans and our viewers.
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He took a couple of years off to run a pancake house before returning to the air in 2003 as the primary meteorologist for the morning news.įor the last 18 years, viewers have awakened to Avalos telling them how to prepare for the day’s weather.Īvalos has also been a leader of the NBC Clear The Shelters initiative, which will begin once again this year just before his retirement. After 33 years on air here in Chicago, it’s time to pass the baton to the next generation.”Īvalos began working for NBC 5 in 1994 and quickly became a key member of the NBC 5 Storm Team. “But, as they say, all good things must come to an end. “I have been absolutely blessed with a wonderful career that has spanned nearly 40 years in radio and television,” Avalos said in a statement. After 33 years of forecasting weather in Chicago, NBC 5’s beloved meteorologist Andy Avalos has announced plans to retire at the end of this month.įrom snow storms to tornadoes to floods to dangerous winds to scorching heat waves and droughts, Avalos has covered it all.