Tuesday, October 4, 2011

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

  • 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

    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!

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