It's Fall! The colors are gorgeous, the air is crisp, and the days are perfect for enjoying a game of catch or a nice run at the arboretum. In fact, I actually tried honing my baseball throwing skills while babysitting the other day. It was a wonderful! I forgot how much fun hanging out with kids is and how it reminds me to slow down and not take life for granted.
The perfect way to not take life for granted is a bowl of soup with a slice of homemade bread. When I was trying to think of an easy and affordable meal to serve at church last week, I was reminded of pumpkin soup. I had never heard of such a thing as pumpkin soup until this year, but I love pumpkin and had to try it. This recipe is so easy! If you are looking for a good soup appetizer for this Thanksgiving, I highly recommend this one. Next time I make it, I am going to try it with a rind of Parmesan cheese cooking in the pot (I will remove it before I serve the soup). Feel free to let me know if you get a chance to throw a cheese rind into the mix before I do!
Pumpkin Soup Adapted from All*You Makes 4-5 servings
3 tablespoons butter
1 small onion, finely chopped
2 (15 oz.) cans solid packed pumpkin
1 quart chicken broth
1 cupmilk
2 tablespoonsmaple syrup
1/2 teaspoonsalt
1 teaspoon rubbed sage
Freshly ground pepper, to taste
Melt butter in a large saucepan over medium heat; add onion and cook, stirring often until very soft, about 8 minutes. Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil. Reduce heat and simmer for 10 minutes, whisking often. (Soup can be made 1 day ahead. Let cool and then cover and chill. Bring to a simmer before serving.)
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