The end of October is nearing can you believe it? The leaves are falling and signs of Christmas seem to be popping up (scary). I know fall is in full swing when I meet my match with the leaf blower when getting to the Village in the morning…it’s true folks. I never know when I will walk around the corner and experience a colorful vision of autumn leaves filling the air. It can be a dangerous encounter when in a dress but I’ve learned how to avoid all contact, so all is well!
I think I have also met my match when it comes to baking pumpkin desserts. I have been keeping my friends and family happy (minus the extra pounds) with pumpkin roll, pumpkin whoopie pies and pumpkin chocolate chip muffins; I haven’t conquered a pumpkin pie yet. I might have to make that next on the list! Normally I am drawn to baking over cooking but do enjoy the challenge of creating a festive meal once in a while, especially when it’s simple. The recipe listed below is a tasty but effortless dish to be added to spruce up any fall meal. If you want to keep the meal casual and light serve this soup with a garden salad. For a more formal occasion serve a small portion of the soup as an appetizer before the main course. Let me know your thoughts when you give it a try. Enjoy!
1/4 cup fine diced onions
1/4 cup fine diced carrots
1/4 cup cream sherry (optional)
3 cups Chicken Stock (low sodium canned okay)
4 cups Kitchen Kettle Village Pumpkin Butter
1-1/2 to 2 cups heavy cream
Salt & Pepper
Croutons 1/4 cup fine diced celery
Heat olive oil. Sauté celery, onions and carrots with a pinch of salt and pepper, until the onions are translucent. Add sherry and simmer 1 minute. Add chicken stock and simmer. Add pumpkin butter, and then add heavy cream until desired creaminess. Adjust salt, pepper and nutmeg to desired taste. Serve warm, garnished with optional garnishes listed below.
Optional garnishes: shrimp or crab, cheese and croutons, leafy greens (parsley, arugula).
Serve the soup in a carved out small pumpkin, what a spectacular presentation!