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.
PUMPKIN SOUP
Ingredients
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
Directions
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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