Pumpkin Soup

Nick and I love to make squash soups anytime we can.  Our son Tristan loves to eat them too, most of the time, when he's not teething.

This time of year, for your carving pleasure, they start selling pumpkins.  But here's an idea.  Instead of making a jack-o-lanturn, why not try brewing a stew?  Or just a velvety smooth tasty soup?

Nick got me a little sugar pumpkin, you know, the kind you use to make pies?  Well, I chopped it in half and baked it until it was nice and squashy (no pun intended).  Then I scraped out all the meat and mashed it up with a little butter until it was smooth.  I was tempted to make a pie, but my husband isn't really into sweets the way I am.  But like I said, we both love fall soups.  So instead, I added it to some boiling chicken stock.

When I say chicken stock, I mean Sara's version.  I use 4-5 bouillion cubes, chopped carrots, chopped celary, and chopped onion.  Then I add some spice: a pinch of cinnamon and nutmeg, marjoram, garlic, cilantro, onion powder, parsley, and salt (we also like to add cumin).  I let it boil for a few minutes, just until everything was tender before I put it all in my blender.  Put it all back in the pot, add the mashed pumpkin and stir.  And then the best part, I added a little more than half a brick of cream cheese.  Another alternative, I've done before, is to use a cup or two of heavy whipping cream in place of the cream cheese.  This gives it a lighter but richer flavor.

If you want, you can strain the finished product so it really is velvety smooth, but either way, it tastes wonderful.  Just enough sweet and savory with a kick to please any picky eater!  Except my son, who is teething and refuses everything, even his bottle.  A little frustrating.  Anyhoo!  So pick yourself up a little sugar pumpkin, and give this soup a whirl!  It's definitely worth it!