Pumpkin Soup

What a way to start off Thanksgiving dinner! A nice warm soup that screams Thanksgiving. It is easy to make and you can keep it warm in a slow cooker until you are ready to serve it. I know, everything you could wish for!  Happy Cooking!

Pumpkin Soup                                                        Yield: 6 servings

2 medium onions, peeled and diced

2 Tble olive oil

2 garlic cloves, peeled and minced

½ tsp dried thyme

2 tsp dried sage

Dash of nutmeg

1 apple, peeled and diced

2 cups vegetable stock

4 cups pureed cooked pumpkin, or 29 oz. can

Salt and pepper to taste

1 cup milk or half and half

1.)    In a soup pot over medium high heat, sauté the onion and garlic in the olive oil.  Cook for about 5 minutes.  Add in the thyme, sage, nutmeg and apple.

2.)    Carefully pour in the vegetable stock and pumpkin.  Stir well.  Bring the soup to a simmer on the stovetop.  Let cook for 20 minutes.  Add in the salt and pepper to taste.

3.)     Pour in your milk or half and half.  Let the soup warm again.  Serve hot, but do not let the soup get to a simmer- it will curdle!!

4.)    If you wish to make the soup smoother, puree it with a handheld mixer or in batches in a blender.

Sometimes we serve it with Chiptole peppers cooked in, or a little Chipotle Tabasco on the side. Mmmmm