We have been talking this month about the many ways you can prepare veggies to keep things fresh in your dinner routine.  We would be remiss if we didn’t include a staple around our house… Soup!  There are so many varieties of vegetable soups, there is really something to fit every occasion.  Want a dish that is sure to impress why not try out a Carrot-Ginger Soup or Butternut Squash Soup.  Or take a moment to browse all of the delicious recipes over at the Soup Sisters website.
One of my all time favorites is Pumpkin soup – a good friend made this for dinner while we were visiting a couple of years ago and I have been hooked ever since.  Not only is it delicious and satisfying all year round, but it is easy to make and freezes very well.
Pumpkin Soup

1/4 cup butter
1 large onion, finely chopped

8 Medium Potatoes, chopped
1 (796mL) can pumpkin puree or 4 cups diced raw pumpkin
900 mL chicken stock
2 cups milk or light cream
salt, freshly ground pepper, nutmeg and cayenne pepper to taste

1. Melt butter in a large heavy saucepan
2. Add onion and cook until transparent
3. Add potato, pumpkin and chicken stock
4. Bring to a boil, then simmer, covered, until vegetables are tender (approx 30 mins depending on how large you cropped)
5. Puree until smooth – using a hand blender for this will make life easier, but is not essential
6. Return to saucepan and add milk. Add in salt, pepper, nutmeg or cayenne pepper if desired.  Reheat for approx 10 mins
7. Garnish with toasted pumpkin seeds, chopped chives or green onions

Feeling really creative?  Serve in a pumpkin shell!

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