Inside: This easy creamy pumpkin soup is a great way to warm up a cool fall evening.
Cozy scarf warming my neck, I crunch through the fall leaves as I set out in the brisk wind to walk my dog.
All the while, I dream of something warm and delicious waiting for me in my kitchen.
During the long, hot days of summer, I yearn for the cooler nights and vibrant colors of fall. Nothing says comfort for me like a hot bowl of soup. And nothing is more fall than pumpkin.
Back from my chilly walk, I drop the dog’s leash on the hall table, slip on my Uggs, and make this fast, easy and delicious fall soup.
Paired with a crusty loaf of french bread, dinner is ready in under an hour.
Easy Creamy Pumpkin Soup
- 1 Sugar Pumpkin (NOT the jack o’lantern variety)
- Salt and Pepper
- Olive Oil
- 4 Sprigs Thyme
- 6 Cloves Garlic, unpeeled
- 1 Quart Chicken Stock
- Preheat oven to 350
- Cut the pumpkin in half, scrape out the seeds and stringy bits, brush the cut surfaces with olive oil and season with salt and pepper.
- Place the halves cut side down on a baking sheet lined with greased foil. Place the thyme and unpeeled garlic cloves under each half.
- Roast for 45 minutes, or when tender when poked with a sharp knife.
- Scoop out the pumpkin from the skin, peel the roasted garlic and add both to pot.
- Mash together with a potato masher, and add the chicken stock. (You can also use an immersion blender for this step.)
- Heat to a simmer. Add salt, pepper, or a bit of cream if desired.
Grateful for my devoted dog, my warm home, and that hot bowl of soup, I’m already back to loving fall again.
What do you love most about fall?