fall pumpkin soup, in a pumpkin.

So chipper that it's finally October. Fall has always been my favorite season and I really miss myself a Minnesota autumn (note: I didn't say winter).

Even though it still feels like summer in San Diego, I suddenly feel like I have an excuse to do 'fallish' things like wear sweaters and boots and eat pumpkin everything: pumpkin cookies, pumpkin cream cheese, pumpkin beer- you name it.

I was feeling extra domestic last weekend and created this simple pumpkin soup recipe and served it in, guess what, a pumpkin! Here is my recipe.

Fall pumpkin soup recipe:

serves 6

Ingredients:

• 1 medium onion, chopped
• 2 cans chicken broth (if you're a vegetarian you can of course swap for vegetable broth)
• 2 1/2 cups canned real pumpkin
• 2 cups sweet potatoes/yams, peeled and chopped
• 1 cup milk
• 2 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/8 tsp curry powder
• 1/4 tsp cayenne pepper 

 
Garnish

• 1/2 cup sour cream
• 3-4 pieces thick-cut bacon
• 4 sprigs fresh parsley

Directions: 

1. In a large saucepan, saute onion in butter until tender.  
2. Add the broth, potatoes and pumpkin, cook until the potatoes are tender, about 20 minutes.  
3. Remove from the heat; cool. 
4. Puree the mixture (or half if you want a chunky soup) in a blender or food processor until smooth; return all to the pan.  
5. Add the milk and spices, heat through.  
6. Pour mixture into a bowl (or pumpkin bowl!) and garnish with a dollop of sour cream, a few pieces of bacon and a sprig of parsley. 
7. Enjoy!

Read my pumpkin bowl how-to here.

  
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