Halloween is here and soon there will be loads of pumpkins just sitting there waiting to rot away. There is so much more that we can do with pumpkins during autumn than just make jack-o-lanterns, though I must admit, we do thoroughly enjoy making wild jack-oâ€™-lanterns every Halloween here at our house.
I decided to find some ways to put those pumpkins to use. Iâ€™m sick of wasting them. Pumpkin is a great fruit and a healthy source of vitamin A. Here is a fabulous recipe that I found in my Yum magazine.
Just imagine a warm bowl of creamy pumpkin soup on a cold autumn day. Sounds just about perfect to me.
Prep Time: 20 minutesÂ Cook Time: 25 minutes
- 2 garlic cloves, diced
- 2 tablespoons butter
- 2 (14.5 ounce) cans of chicken broth
- 2 cups of canned pumpkin or fresh pumpkin puree
- 1 cup of milk
- 1 teaspoon pumpkin pie spice
- Salt and pepper
- 1 cup sour cream
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons crumbled bacon
- Heat a medium-size saucepan over low heat. Add garlic and butter. Cook until softened, being careful not to burn. Add the chicken broth and pumpkin. Bring to a low boil. Turn off heat and let the mixture rest until it is warm.
- Carefully pour cooled mixture into a blender. Add milk, pumpkin pie spice, salt, pepper and sour cream. Continue blending until well combined.
- Once blended, place mixture in a clean saucepan and heat through.
- Serve warm, garnished with crumbled bacon and shredded Parmesan.
Whatâ€™s your favorite soup recipe for brisk autumn days?
Â Photo Source: Thomas Hawk