pumpkin soup

we have cool weather and rain moving in, and i was thinking about soup this morning.

i don't know how i've never made a pumpkin soup before today.

i looked up a few recipes, and found this one, here. 

if you want a fallish/creamy/squash soup, you should try this.

it's delicious. 

i had a few bites, then a few more and a few more. 

i was really just taste testing it for dinner, but it got out of hand.

 i love this soup. 

 {below is my version, just a few minor changes from the original recipe}

2 tablespoons unsalted butter

about 1/4 cup finely grated white onion

2 tablespoons flour

4 cups chicken broth

1  15 oz can pure pumpkin

1/2 cup sweetened applesauce

3/4 tsp pumpkin pie spice

1 cup heavy cream

black pepper to taste

 melt the butter in a large saucepan, or a dutch oven, over medium heat.

add the onion and stir for a few minutes.

add the flour and stir for another minute.

stir in the broth, pumpkin, applesauce, and spice and bring to a boil.

cover and turn down to low for 20 minutes, stirring occasionally. 

stir in the heavy cream and black pepper and cook until everything is hot and bubbling.

i love onion, but it was still a little chunky for me for this soup, so i used my immersion blender at the end.

i toasted some rye bread to use as croutons.

this is not a really thick soup, so you might add a little less broth if you want it to be thicker.

enjoy!

and, what good is a post lately, without a football picture.

 love,

nicolle