So maybe pumpkin soup feels a little premature right now. I know fall does not actually start for a couple more weeks, but I tried this a couple days ago and it was delicious! Although I am lamenting the end of summer (time flies when you grow up, am I right?), this soup made me a little bit more excited for fall. This is a recipe to try when the air feels chilly and the days grow shorter, when you need a warm, comforting bowl of fall flavors- the best part is that it’s so easy to make and requires minimal time and effort. Perfect for those busy nights when it’s completely dark at 5 pm, and raining, and you haven’t seen the sun for weeks, and all you want to do is curl up under a blanket and binge-watch your favorite show. At least, this is what fall is like in Seattle. What is fall like in other places? I’m not sure, I hear it’s less soggy and not as dark outside. Either way, this will be your new favorite soup to make! Heat a loaf of French bread in the oven or eat with a salad or your favorite meat/protein. So simple, yet so tasty.
- 1 Tbs butter
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 4 cups chicken stock
- 2 15 oz cans pureed pumpkin
- 4 cups half and half
- salt and pepper to taste
- dash of pumpkin pie spice if desired
- Melt butter in large pot, saute onion and garlic until tender and lightly browned.
- Add 4 cups chicken stock (or 2 cubes chicken bouillon and 4 cups boiling water), pumpkin, and half and half. Add salt and pepper to taste.
- Simmer 10 to 15 minutes.
- Serve warm with a sprinkle of pumpkin pie spice if desired.
Recipe courtesy of an adorable old French lady my mom knows from church. Try it out and let me know what you think!