Not sure when this turned into a food blog, but that seems to be what I’m working on lately. And since the fabulous Juliana is requesting pumpkin recipes (and since I didn’t get around to making my chili today after all), that’s what you’ll get…

A friend passed this along to me a few years ago, so I’m not sure of the source. I also tend not to measure much, and I can say that the only time I’ve ever screwed this one up is when I added too much pumpkin and didn’t balance it out with extra spices. So really, everything is approximate and spice to taste. Also, I’m writing this from memory so forgive the lack of exact step-by-step directions.

Pumpkin Soup

4+ cups broth
1 cup chopped celery
1 cup chopped onion
1 15oz can pumpkin
1 tsp sage
1 tsp thyme
1 tsp pumpkin pie spice
1 chopped cooked potato (optional, to thicken)

Directions

1. Saute onion and celery for about 5 minutes in a bit of olive oil.
2. Add half the broth and spices (and potato, if you want). Simmer for 10 minutes.
3. Take off heat and puree in blender or food processor.
4. Return to heat, add the rest of the broth and stir in pumpkin.
5. Simmer for another 10-15 minutes.

I usually end up adding extra vegetables and with about 6 cups of broth by the end. It’s pretty hard to screw this one up, as long as you don’t burn the onions.