Well, the temperature drop makes me feel like fall is here, though I know we are not quite there. I did buy Candy Corn and fall clothes for the girls, so for practical purposes, I think I have welcomed fall. I also made my favorite fall soup - Harvest Pumpkin Soup. It is based on this recipe from All Recipes, but I think I have made enough modifications to officially call it my own. Even if you don't love pumpkin flavor, you might want to give this one a go - John doesn't like pumpkin pie (I don't love it either), but we both really enjoy this soup.
Here's what you need.
2 cans of Pumpkin (actual pumpkin, not pumpkin pie filling)
3 cups of Chicken Stock
3/4 cup of Half and Half
1/4 cup of Orange Juice
1/4 tsp Ground Nutmeg
2 TBsp Brown Sugar
1/2 tsp Ground Sage
1 heaping TBsp Minced Garlic
1 1/2 tsp Salt
4 TBsp Sour Cream for Garnishing
This soup is really easy, and since most of the ingredients are things I can keep on hand or are in cans, it can be whipped up quite quickly. Put your pumpkin into your pot, and then add the chicken stock.
And the half and half. (You can also use Heavy Whipping Cream to get a creamier flavor.)
Add the orange juice.
Then, the brown sugar and the garlic - just keep mixing it all in.
Next up, the sage.
Then, I add a dash of several other things - the nutmeg, and this time, I tried a little Cayenne, which was good, as well as dried Parsley. Yum.
Lastly, salt to taste and warm until heated through to your desired temperature. This soup can very much be customized if you like more kick and zest, just add more orange juice, garlic or cayenne.
Then, garnish with sour cream and serve! I threw a little dried parsley on there for effect, and fresh parsley would make it really pretty. I love to eat this with thick, hearty bread and a salad with chicken on it for protein.
We gobbled it down, and this was the clean up crew after dinner.
So great to have everyone really giving their all to help out. Happy fall - well, it will be soon, anyway.