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
- 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
- 1/2 cup sour cream
- 3-4 pieces thick-cut bacon
- 4 sprigs fresh parsley
- In a large saucepan, saute onion in butter until tender.
- Add the broth, potatoes and pumpkin, cook until the potatoes are tender, about 20 minutes.
- Remove from the heat; cool.
- Puree the mixture (or half if you want a chunky soup) in a blender or food processor until smooth; return all to the pan.
- Add the milk and spices, heat through.
- 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.