RECIPE: Easy to make, delicious to eat Fall Festive Pumpkin Soup


LOS ANGELES October 13, 2014 – Served with warm crusty bread and a salad for dinner or in demitasse cups with a dollop of freshly whipped cream and dusting of pumpking spice, Pumpkin Soup makes a perfect, and surprisingly delicious addition to your cooler weather comfort foods.



1 can of good unsweetened pumpkin

4 cups of water

2 bouillon cubes

1 bay leaf

¼ of an onion, peeled

5 baby carrots

1 bay leaf

¼ teaspoon of nutmeg

1/3 cup of half and half


Whisk together water, bouillon cube and canned pumpkin in a pot and bring everything to a boil.

Turn the fire down to a simmer and cook for 20 minutes.

Puree the mixture and pour it back into the pot.

Add the nutmeg, bay leaf and ½ and ½ to the pot and simmer for another 10 minutes on low.

Season it with salt and pepper.

Serve with toasted pumpkins seed on the top.

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.