Made this easy pumpkin soup last night. Still good today. I adapted it from a recipe for fresh pumpkin soup that I tried when Kitty visited. Even then, I left out the cream. We didn’t think it was necessary and I’m avoiding those “bad” fats these days when I can.
How I made this:
1 15 oz can of pureed pumpkin
1 15 oz can of chicken broth (veg can be substituted)
1/2 onion, chopped
1-2 cloves garlic, minced
1-2 Tbs olive oil
1 large sprig of fresh thyme (rinsed well, since I’ve seen the quail nestling in it recently.) Maybe a Tbs fresh?
Saute the onion in the olive oil until clear. Add in the garlic and saute for another minute or so, to infuse the flavor into the oil. Add the broth and the thyme sprig. Bring to a boil, then back off to a simmer.
You don’t have to remove the little leaves from the thyme sprig ahead of time. You’ll know the soup is just about done when you can scrape the leaves off the stems into the broth with the side of a spoon, about 20 minutes. SO much easier than pulling all those leaves off. I almost always do this when cooking with thyme.
When the thyme comes off the sprig, add in the pumpkin puree and carefully use a hand blender to mix it in and puree the onion and garlic.
Viola! Done! You could garnish it with a dollop of yogurt or cream and a few reserved thyme leaves if you’re feeling fancy.
This makes 2-4 servings, depending on whether it’s a starter or a main dish.
Gratuitous photograph of the cranberry sauce I made and felt compelled to sample, next to a little notebook. Because it looks nice.
Have fun tomorrow. Hug people. Practice gratitude.