This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you).
Fall isn’t complete without using the vegetable gifts the season brings to the fullest! One of my favorite fall treasures to savor is pumpkin pie.
Another treasure? A deliciously creamy pumpkin soup. Reminds me of the hearty childhood classic tomato soup… except, of course, it’s made with pumpkin, not in fact, tomatoes.
Sometimes I need to take the long road in the kitchen, where time seems to stand still. I need to stand over a pot of something rich and let the warmth embrace me. Just standing and stirring. I let time slow as my breath slows. While stirring the pot of soup on the stove, I stir my thoughts with all the blessings I’m thankful for. This calming practice entered into many of my days this month.
And okay, that makes it seem like this recipe takes a long time to make, when it really doesn’t. A simmering pot of pumpkin soup can be on the table, and in your bowls (like this adorable and festive pumpkin cocotte!), in less than 30 minutes!
This soup is something my family enjoys and really, I enjoy making.
Our Pumpkin Soup recipe:
4 C pureed pumpkin (or 1-2 cans)
1 C onion, thinly sliced
Minced garlic to taste
1 Tsp salt
1/2 Tsp thyme
1/2 Tsp pepper
1/4 C brown sugar
Dash of cayenne pepper
1/2 C whipping cream, warmed
In covered saucepan, heat all ingredients (except cream) to boiling.
Reduce heat & simmer uncovered for 20 minutes.
Stir in warmed cream and serve.