Fall is leaving in only a few short weeks. Already. Pumpkin is by far my favorite fall flavor. From coffee and cheesecake to bread, I believe everything can taste better when its pumpkin flavored. With the dropping temps, bare trees and dreary days, soup is one of the best things to eat. Warm and filling, this pumpkin soup is the perfect, easy dinner (or lunch!)
What you need:
1 can of pumpkin
1 clove garlic
1 cup chicken stock
½ cup milk plus 1 or 2 tablespoons
¼ head of cauliflower, mashed or chopped very small
1 tablespoon butter
Crushed red pepper
Begin by finely chopping the onion and garlic into very small pieces.
Next, drizzle olive oil into the bottom of a large pot and add onions and garlic. Cook over low to medium heat. When the onions become clear, melt the butter into the pot.
Add the pumpkin, cauliflower and chicken stock and cover the pot. Cook over low heat for about 10 minutes.
When the time is up, add the milk and about ½ teaspoon of red pepper, curry powder and chili powder and approximately ¼ teaspoon of salt and pepper. Cover and cook for five to 10 minutes stirring occasionally.
Remove from heat and serve with crackers or croutons.