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      Fall warm up: Fresh pumpkin soup

      If you're looking for a warm up on a chilly fall day, here's an idea.

      You may have already bought a pumpkin for your Halloween jack-o-lantern, so don't throw away the inside stuff.

      Make soup!

      Fresh Pumpkin Soup


      2 small sugar pumpkins or pie pumpkins3 cups chicken stock3/4 cup heavy whipping cream1/4 teaspoon ground nutmeg1/2 teaspoon ground sage1 1/2 teaspoons kosher salt or to taste1 tablespoons sour cream per serving


      Preheat oven to 400 degrees F.Cut pumpkins in half and scoop out seeds.Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.Remove pumpkins from oven and let cool slightly. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.Add chicken stock to the pumpkin and puree.Pour soup into a large saucepan and bring to a simmer over medium heat.Stir in cream, nutmeg, sage and salt. Mix well and remove from heat.Serve garnished with a dollop of sour cream.


      If you don't have fresh pumpkin ...

      Easy Pumpkin Soup


      1 28 oz can of pumpkin1 box organic low sodium chicken broth1 pint heavy creme1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon sweet or spicy curry powderSalt and pepper to tastePinch of sage

      Combine ingredients, gently heating (do not boil) and serve. Add dollop of sour creme.