It’s technically still fall but the temperatures the last few weeks have felt more like January. Lows in the teens and highs in the upper 20’s and low 30’s. Brrr… I getting cold just thinking about it or maybe its the drafty old north facing windows my computer sits next too. But when the temperature starts too drop outside one thing is on the menu around here, SOUP! My kids are always asking what is for dinner and my answer is soup. Their reply “Not soup again!” But I love soup so I guess eventually they will too.
- 3 cups roasted pumpkin puree
- 2 cups homemade chicken stock
- 1/4 cup honey
- 1 tsp sea salt or to taste
- 1/4 tsp Chinese Five Spice
- Pinch of cayenne pepper
- 1/2 cup cream
Add all ingredients except cream into a sauce pan and heat on medium-low for 15 minutes or until warmed. Stir continuously or place a lid on as the pumpkin likes to splatter as it is heated. If the puree still has any lumps use a immersion blender to smooth the soup until velvety. Remove from heat and stir in cream.