Recipe: Pumpkin Soup

And another Friday rolls around.. and it hasn't stopped pouring rain for the past 36 hours. Everything is flooded, so what should you do? If you're looking for something awesome to make on this rainy Friday night/this weekend, you're in the right place. Even if you don't like pumpkin, you will like this soup, I promise! It is just the right combination of.. stuff, and believe me it's amazing. My mom and I have been making it for years and years, so I am not sure where the original recipe is from, but you should definitely make it this weekend! Plus it's easy, so win-win!

Ingredients:

- 1 tbsp olive oil

- 2 tbsp butter

- 1 fresh bay leaf

- 2 ribs celery, finely chopped

- 1 medium yellow onion, finely chopped

- salt and pepper

- 3 tbsp flour

- 2 tsp thyme

- 2 tsp hot sauce

- 6 cups broth (I use veggie)

- 28 oz can of pumpkin

- 2 cups heavy cream (I sometimes use half milk to lighten the calories)

- 1/2 tsp nutmeg

Directions:

- On medium/medium high, add oil and melt butter.

- Add bay leaf, celery, and onion, and season with salt and pepper. 

- Cook 6-7 min, until tender.

- Add flour, thyme, and hot sauce; cook for 1 minute.

- Whisk in broth and bring to a bubble.

- Whisk in pumpkin in large spoonfuls. 

- Simmer 10 minutes to thicken, then add cream and nutmeg.

- Reduce heat to low and keep warm until ready to serve.

Told ya it was super easy. You can serve with some bread, a salad, red wine, etc. Have a great weekend guys! Don't forget to get your posts ready for the What's in a Name Linkup next Wednesday!