Pumpkin Soup

Everyone, even Addie, enjoyed this easy soup. A perfect dinner on a cool, autumn evening. Pair with some warm bread and/or salad. We enjoyed it with buttered raisin toast.

Pumpkin Soup

1 cup chopped onion

1 chopped red pepper

2-3 cloves garlic, minced

8 cups chicken stock
3 1/2 - 4 cups cooked pumpkin
2 teaspoons fresh parsley
1/2 tsp. dried thyme
1 tsp. pepper
3/4 cup cream
few dashes of nutmeg
salt, to taste (if you use homemade stock you will need more)
sour cream

Sautee the onion, garlic, and pepper in olive oil. Add the stock, pumpkin, parsley, thyme, and pepper. Simmer for 30 minutes. Remove the soup from the heat and blend. I used a hand held soup blender which makes this very easy. If you don't have one, you can use a blender. I left a few chunks in. Simmer for an additional 20-30 minutes. Add cream. Then add the nutmeg, one dash at a time until it leaves just a hint of flavor to the soup. Garnish with fresh parsley and serve with a dollop of sour cream. Enjoy!