Pumpkin Soup

We trust that you all had a wonderful Thanksgiving with friends and family! We hosted a dozen people this year, complete with a fresh turkey we bought from our non-GMO feed supplier. If you’ve never had a fresh turkey, you’ll never go back to Butterball, we promise.

This year was probably the least stressful year of hosting, even with two toddlers running around and one on the way. Find as many “make ahead” recipes as you can, it is a game changer for a typically busy morning in the kitchen!

We had leftovers for a couple of days, then took all the leftovers and made a Thanksgiving Casserole for the freezer. It will be nice to enjoy the hard work of the holiday in the middle of the winter. We still had some supplies in the pantry to use up, so I found this Pumpkin Soup recipe from one our church cookbooks and tweaked it a bit.

Enjoy this delicious soup as the last taste of fall before the snow arrives!

Pumpkin Soup

butter to taste
1/2 onion, chopped
30 oz. vegetable broth (can sub chicken or turkey stock, whatever you have)
15 oz. can pumpkin puree
1/4 cup brown sugar
1/4- 1/2 teaspoon cinnamon
1 Tb half and half

Toppings:
feta cheese
green onion
cinnamon croutons

Directions:
Saute onion in butter until soft. Add your broth, pumpkin, brown sugar, and spices. Bring to a boil, cover, and reduce to a simmer for 30 minutes. Stir in half and half. Do not boil.

Serve with feta cheese, green onions, and/or cinnamon croutons (Just toss bread cubes with a little olive oil or butter and cinnamon and bake at 375* for 10 minutes, stirring halfway through).