Pumpkin Soup

This pumpkin soup is a base recipe with some flavor ideas at the end worth trying.

2 medium onions, chopped evenly

1-2 tablespoons of vegetable or olive oil

2 large carrots, grated

1 14 oz can pumpkin

1 14 oz can chicken or vegetable stock or broth

Sweat the onions in the oil in a large stock pot. Ok, so you don't really need a large pot for this little batch of soup, but if you have one, isn't it fun to use it? When they are translucent, add the carrots and saute until they are soft. Stir in the pumpkin and broth. Heat thoroughly.

This soup is a little chunky in this state. If you are serving it to an informal group, great! If the audience is a little more formal, you might want to puree it in a blender or food processor for a nice silky soup. Garnish with a dollop of sour cream.

Flavoring options:

• Curry
• Ginger
• Crumbled bacon pieces
• Ham
• Chicken
• Steamed vegetables

Variation Number 2

If you have access to a real pumpkin (or squash), bake it at 350 degrees until fork tender. Puree in a food processor or blender in place of the canned stuff.