Days like this were meant for soup!

While I was chatting with my friend Monica recently, she mentioned that she was about to make pumpkin soup.  Now I know she is a fantastic cook, so I asked her how she was making it (since I don’t live close enough to just “happen” to pop in for a sample!  She gave me the basic ingredients and I tried to recreate it because it was just perfect for a cold winter’s day!  If you know me, you can imagine how excited I was because I am a freak for all things pumpkin!  Remember my posts on pumpkin facials, pumpkin spice biscotti with pumpkin-turmeric golden milk, and pumpkin power shakes?

I started with some organic onions (3 small), organic canned pumpkin (15 oz.), and organic chicken stock (1 regular-sized carton).  I chopped and sauteed the onions in a tablespoon of olive oil with a small pat of butter for flavor.  Once the onions were translucent, I added a teaspoon of chopped garlic in oil (from a jar), then the canned pumpkin, some salt, pepper and chicken stock.  I stirred to blend, then put about a cup into my Vitamix blender to get a super-creamy consistency and returned it to the pot.  Monica adds a small amount of half-and-half at the end, but I opted out of that ingredient.  I did add a bit of cream of tartar to thicken the soup up just a bit.  I also added a pinch of pumpkin pie spice for a punch of extra flavor. Then, I served it with a fresh roll and voila!  A perfect meal for a chilly day to warm your insides and spirit!  I might experiment next time with some white beans as well for extra protein.

Is your mouth watering?  Will you try this?  Do you have a recipe you’d like to share?  Send it to me at linda@cannoncrosscoaching.com and maybe we can share it here on the blog!