Creamy Pumpkin Soup

By Britney Mills of The Princess and Her Cowboys There’s so much to love about fall. It’s cooler weather, the colorful leaves on the trees, and a comfortable sweatshirt and jeans. Plus there’s the excitement of back-to-school and all the extracurricular activities. One of my favorite things about fall is that we can finally have soup again! Not that I don't try and sneak it in during the summer, but it's usually too hot to really enjoy a good soup. As I was looking through some old recipes, I found one that I was a little unsure of: pumpkin. Now, I love any kind of baked good that goes along with pumpkin—pumpkin chocolate chip cookies, pumpkin bread, pumpkin sheet cake. Surprisingly, pumpkin pie is not my favorite, mostly because of the texture. But I figured that since so many people rave about pumpkin soup, I needed to give it a try as well. And I am so glad I did! It was amazing and I will definitely make it again. I was pleasantly surprised at the rich flavor and the smooth texture. If you want a purely authentic pumpkin soup, you can use up some of the pumpkins so popular at this time of year. If you don't have that much time, a couple of cans of pumpkin puree work well. The best thing about making this in the Blendtec is that you don't have to wait around for everything to cook for an hour or more. With the soup button, this was done in three minutes, which means that it’s faster and healthier than fast food, even when you don’t have “time” to make anything!  

Creamy Pumpkin Soup

Ingredients 2 small cans pumpkin puree ½ cup diced onion 1 clove garlic 2 cups chicken broth ½–1 cup cream or half-and-half Directions Combine all ingredients except cream in your Blendtec. Push the Soups button and let the blend cycle complete. If your Blendtec doesn’t have a Soups button, blend on a High speed for 90–180 seconds, blending longer for hotter soup. Add cream and pulse a few times until the cream is mixed in. Serve with sour cream and top with salt and pepper.