Diane’s pumpkin soup

One of my favorite Thanksgiving memories is the smell of my Mom's pumpkin soup simmering on the stove.

She cooks a huge double or triple batch for Thanksgiving, keeps it warm in a crock pot, and we enjoy mugfuls throughout the afternoon until dinner is ready.

It's easy to throw together on a weekday and hearty enough to serve for dinner alongside some crusty bread and a salad.

Scroll down for the ingredients and instructions. Happy fall!

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Diane's Spiced Pumpkin Soup

Ingredients:

• 4 T. unsalted butter

• 1 yellow onion, chopped

• 1 leek, chopped

• 1 quart low sodium chicken broth or stock

• 15 oz. can of pumpkin (1 x 29 oz can is fine if doubling the recipe)

• 1 tsp. salt (we use Kosher salt)

• 1/2 tsp. yellow curry powder

• 1/4 tsp. ground ginger

• 1/4 tsp. nutmeg

• 1/4 tsp. ground white paper

• 1/4 - 1/2 c. half-and-half

• Shredded parmesan cheese for topping

1. Melt 4 T. unsalted butter in a heavy-bottomed sauce pan. Add 1 chopped yellow onion and the white and light green pieces of 1 chopped leek (be sure to clean it really well!). Saute over low heat until the onion is soft.

2. Add 3.5 cups low sodium chicken broth and 1 x 15 oz. can of pureed pumpkin. Stir together, then add your spices:

1 tsp. salt, 1/2 tsp. yellow curry powder, 1/4 tsp. ground ginger, 1/4 tsp. nutmeg, 1/4 tsp. ground white pepper, and bay leaf.

Make sure everything is stirred together. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Add another 1/2 cup chicken broth, if desired for a thinner consistency.

3. In batches (if necessary), puree the soup in a blender or food processor. You can also just use an immersion blender. Add 1/4 to 1/2 cup half-and-half if you want the soup to be a bit more creamy. Garnish with a little parmesan cheese, if desired. Enjoy!

I hope you like the soup as much as we do. Hooray for colder weather out west!

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