Recipe: Pumpkin Soup

Well, Thanksgiving is tomorrow. We're hosting dinner this year, and it is my first time ever hosting a Thanksgiving meal, so that's pretty exciting. I feel like I have a lot to be thankful about this year, including the way that Mr. Scrimp and I have been blessed with an abundance of all our basic needs. In spite of unexpected expenses, car problems, student loans, and more, our rent is paid, our bills are paid, and we have always had enough to eat.

Most people serve pumpkin pie at Thanksgiving. I'm also going to serve pumpkin pie, because Mr. Scrimp's family likes it, but it's not my favorite. I actualy much prefer pumpkin in a sweet bread or in a savory form as pumpkin soup. In fact, pumpkin soup is one of my favorite things to eat. It's creamy and delicious and so easy to make.

What's your favorite autumn-flavored recipe?

Pumpkin Soup (serves 3-6)

Ingredients

• 1 large can of pumpkin, or 14 oz of baked/roasted pumpkin, pureed
• Milk, 1/2 & 1/2, or a combination, to preference
  
• 1 onion
• 1-2 garlic cloves, minced
  
• Salt & pepper to taste

Begin by dicing your onions. Get them fairly small, because this soup doesn't get blended at the end (although I guess there's nothing stopping you).

In a dutch oven or soup pot, heat up some oil and cook the onions and minced garlic until soft. Add pumpkin and mix, breaking up any lumps. Be sure to continue stirring frequently to keep the pumpkin from burning. When the pumpkin has absorbed the cooking oil, add milk (I use 2%), half and half, or a combination of the two, stirring with a spatula or whisk until pumpkin mixture has reached desired consistency.

At this point, your soup is pretty much ready to eat. However, because canned pumpkin tends to taste, well, canned, and prolonged cooking helps remove this taste, I usually let the soup simmer for about 30-45 minutes before serving.

This is particularly delicious served with grated romano cheese or a small dollop of sour cream on top.

Note: This is a cream soup, which means it is not anywhere near as healthy as soup ought to be. Because pumpkin is naturally fairly creamy when pureed, you can substitute low-fat homemade or boxed chicken or vegetable stock for most of the dairy. It will taste slightly less rich, but still very good. For another variation, add curry powder to taste for curried pumpkin soup.

I am preparing to try this recipe out with roasted squash, as well. I think it will translate well with very few, if any, other changes.