Autumn Recipe – Pumpkin Soup
Photo by Wader
The time has come fore Autumn recipes… for a lot of us, anyway. Here it’s really still too warm to enjoy them, but I’m crossing my fingers for a decrease in temperature soon (call me crazy, I love it to be cold!). Man how I miss New England Autumn! Anyway, what’s better in the fall than pumpkin? Even if you don’t like to eat it, the smell is amazing!
Ingredients
- 1 small pumpkin
- 3 stalks of celery
- 1 large carrot, peeled
- 1 yellow onion, peeled
- 1/4 cup heavy cream
- 1 Tbsp nutmeg
- 1 Tsp sugar
Directions
Cut the top off the pumpkin and take all the seeds out. Scoop the inside of the pumpkin into a large pot. Dice the celery, onion, and carrot and add them to the pot. Add one tablespoon of nutmeg and one teaspoon of sugar. Simmer for approximately 1/2 hour. When the mixture is nice and soft, add the heavy cream. For the best consistency, mix more with either a hand or regular blender.
Should make 10-12 servings.
