recipe: fall pumpkin soup.
Fall is here (or basically almost winter) and it’s soup time! Every year for our annual Friendsgiving I like to start the meal off with a new dish. The last two years it’s been soup so this year I was on the hunt for a new one. I am not a huge soup person so one two recipes that I can make throughout the season a couple of times is good enough for me.
This soup is literally the easiest recipe you will ever make (I think I say that about every recipe...). Butternut squash is usually my go to fall veggie but I found this amazing recipe that I altered with pumpkin.
3 tbsp. Unsalted butter
1 large potato
1 large yellow onion
4 1/2 cups of chicken broth
1 can of pumpkin
Salt / pepper / garlic
1/2 tsp. Nutmeg
2 sticks (or 1/2 tsp.) cinnamon
1/2 pt. Heavy cream (optional)
Melt butter in large pot on medium heat
Add potato and onion, salt, pepper and garlic to taste - stir until fragrant
Add broth and bring to boil
Let cook until potato is soft - about 10 minutes
Add pumpkin, cinnamon, rosemary and salt / pepper to taste
Bring down to simmer or off and mix well with immersion blender or a vitamix on soup mode
Once at desired consistency add nutmeg and bring back to boil for another 10 minutes - stir occasionally
Optional for thicker consistency: mix in heavy cream
Serve warm and enjoy!!