From The Kitchen: Cream of Pumpkin Soup

Dish: Cream of Pumpkin Soup

Cost: £3

This is one of my favourite soups. It is healthy, delicious and absolutely easy to prepare.

Ingredients:

• A whole pumpkin
• Chicken stock/ Knorr's chicken cube 
• Milk
• Salt and pepper
• Cream
• Salt and pepper

Method:

1. Remove the pumpkin skin and dice them up. (This may be tricky because the pumpkin is a tough vegetable. You will need a very sharp knife. Be patient and careful)

2. Boil the diced pumpkin in half a pot of water. When soft, mash the pumpkin in the water. (It will turn murky-orange)

3. Add a cup of milk and cream.

4. Add in some chicken stock. (or a Knorr's chicken cube)

5. Remove from pot for it to cool. 

6. Place into blender. (You probably have to do this a few rounds because the pot of soup might not fit into the blender)

7. Blend till there are no lumps of pumpkin and considerably smooth.

8. Place back into pot and reheat. Add salt and pepper to taste.

9. Serve while hot.

Photographed by Timothy Ho and written by Vivian Kuan.
Image edited by Carissa Gan.

Guest Contribution: Pitza 42

 Carissa Gan© 

Venue: Pitza 42

Not often do you get the chance to experience something that tantalizes your taste buds and gives back to the community at the same time.

Pitza 42 (pronounced Pitza Four-Two) opened in 2011 as a restaurant that takes an innovative approach to making pizza by using pita bread.

It was founded by Austin and Ashton Samuelson, a Conway couple that is passionate about ending childhood hunger and malnutrition.

The goal of the restaurant is to provide healthy, budget friendly meals to people and in return give to those who are not able to provide meals for themselves.

Customers can get a variety of different “pita pizzas” and can customize their order.

 Carissa Gan© 

You are greeted with a smile every time you walk through the door and given exceptional service by their employees. It is truly a welcoming environment.

Pitza 42 is a unique dining experience for people looking interested a fresh take on the current food election in Central Arkansas.

 Carissa Gan© 

The “pitzas” are offered in 6” and 9” sizes. There are several ingredients to choose from to put on your choice of white or wheat pita bread.

Each is toasted lightly to give it a crispy edge that allows the ingredients on the “pitza” to shine through.

I had the “Pollo Loco” on my first visit. It features a Mexican-style sauce, cheddar and Monterey jack cheese, grilled chicken, red and green bell pepper, onion, and cilantro.

My favorite menu item offered though is probably the Kickin’ Chicken Pitza, which has a special Mexican style sauce, black beans, jalapenos, chicken, and is topped with a homemade Nuevo ranch sauce.It was a special menu item a few weeks ago and isn’t currently a main feature of the menu. The sauce is what completes it and gives it a completely Mexican flavor.

Kickin' Chicken Pitza

Brandon Riddle© 

The newest addition to the menu is the Buffalo Chicken Pitza, which has a buffalo sauce,gouda cheese, blue cheese, buffalo chicken, and green onions.

I have yet to try the new item, but I am sure it will be a hit.

Pitza 42 also offers Choco Berry Pitza and a cookie dough “pitza” as dessert options.

Brandon Riddle© 

The “Choco Berry” has a spread of cream cheese with freshly chopped strawberries and chocolate chips to top it.

There are a few menu items I have not tried yet, including the salads which are on sale for $5 on Tuesdays. I have heard great things about the soup selection as well, which includes a chicken tortilla soup.

Most visitors to the restaurant order their cheese sticks with ranch dressing instead of the signature marinara sauce offered by other pizza places.

 Carissa Gan© 

It is an experience for the family, supports a good cause, is a healthy alternative to most fast food options, and will leave you wanting more.

If you are not interested in eating the food though or are unable to visit in-person, you can always purchase a t-shirt for $15 on their website to donate to their “Meal For Meal” mission.

Volunteers helped Pitza 42 load 108,000 on April 14 for kids around the world through Feed My Starving Children, a Christian non-profit organization.

It is quickly becoming a mainstay for the community. Every time I order, I can feel the giving heart of the employees and love to hear about the progress they are making to end hunger around the world.

 Carissa Gan© 

Their motto, “Eat good, Do good,” truly lives up to its promise.

Pitza 42 is located at 2335 Dave Ward Drive, Suite 101 in Conway, Arkansas.

 Carissa Gan© 

Restaurant hours are 11 a.m. to 9 p.m. on Monday through Thursday and 11 a.m. to 10 p.m. on Friday and Saturday. They are closed on Sunday.

Photographed by Brandon Riddle and Carissa Gan, written by Brandon Riddle from Arkansas, USA. 

Winter Warmer

Dish: Potato soup

Venue: Stoby's Restaurant

Price: $2.99 (cup) / $3.99 (bowl)

Walking into the tiny restaurant, Taylor and I weaved through the maze of pre-occupied wooden tables and chairs until we arrived at the only empty booth near the wall.

The restaurant was crowded during lunch time on a Monday. A pretty waitress approached the booth to hand us menus. 

I didn't have to browse the menu. I already knew what I wanted, and so did Taylor.

"I'd like the potato soup, please," I told the waitress, over the buzz of conversations circulating the shop.

"Sure," she wrote something down on her notepad. "Cup or bowl?"

I hadn't eaten anything that day and was starving. "Bowl," I said. The soup would come with a roll of cornbread, which I wasn't fond of. So I asked if she could change it to garlic bread instead, and she politely obliged.

Taylor ordered the same thing. Our soups arrived about 10 minutes later. 

"So, this is the soup you've been telling me about," I said, staring at the huge bowl of creamy substance before me. 

"It's awesome! Such a pity they only serve it during winter." Taylor was already digging in. 

The smell of potatoes greeted my nostrils. I picked up the spoon and stirred the soup, watching the bits of shredded cheddar, bacon and spring onion swirl enticingly, inviting me to indulge in the center of its creaminess. The bacon was minced into itty bitty chunks. The cheese was melting into the soup, adding a stringy texture to the dish. I lifted a spoonful to my mouth and allowed the warm, luscious taste to consume my thoughts. Yummmm. The sweet taste of potatoes, coupled with the chewiness of the bacon and mild sour tinge from the cheddar created an irresistible flavor, so new and yet so familiar.

Next, I sampled the garlic bread. 

The brown crust framed the buttery center. What surprised me wasn't the crispiness of the crust, but the chewiness of the bread. Every time I ordered garlic bread at restaurants, the garlic bread would be fully toasted, crumbling away into my mouth as I crunched on its brittle texture. However, this one was soft and slightly rubbery, but it was enjoyable. By the time I was done, I wiped the buttery grease from my fingers into the paper napkin and smiled. 

"Great garlic bread," I told Taylor. She agreed.

After our lunch, we walked out into the cold winter afternoon, stuffing our hands into the pockets of our coats as the wind exhaled its icy breath around our fingers. But our bellies were warm and contented. Even after we left Stoby's, the soup never left my mind. As always, a good taste never fails to leave a favorable impression.

Photographed and written by Carissa Gan.