Every year, I get stupidly excited when the big displays of canned pumpkin go up. For this Florida girl, that has always meant that FALL IS HERE! I had pretty much forgotten this glorious experience since we moved to Michigan, and there are things like leaves changing and pumpkin patches (Where pumpkins grow! In the ground!) and chilly weather. But then, in the grocery story last week, I SAW THEM: the stacks of cans of Libby’s pumpkin. Yes!
And so I give you:
We make this recipe all. the. time. in the fall. It is insanely simple and completely delicious. And oh yeah, pretty healthy to boot. I don’t remember where we originally got the recipe for this soup, but we’ve done our own thing with it. I think the original recipe called for molasses- we didn’t have it-so it got brown sugar. And it called for ginger, but we used nutmeg instead, and threw in some cayenne for the tiniest little kick.
1/2 c. chopped onions
1- 15 oz can of pureed pumpkin (like Libby’s)
2 tbsp. brown sugar
1/2 tsp. nutmeg
2 c. chicken broth (or vegetable broth, if you prefer)
1 or 2 tbsp. half and half, heavy cream, or whole milk (optional)
Heat the butter in saucepan, and saute your onions for about ten minutes. You want them translucent, soft, and getting a little golden. Add in the pumpkin, brown sugar, nutmeg, cayenne, salt, and pepper, then stir in the broth. If you want, add your cream or milk. Give the whole thing a good stir, and taste it; add any more salt, pepper, sugar, nutmeg, or cayenne you want. I like to top mine with a sprinkle of parmesan and nutmeg.