Easy Pumpkin Soup Recipe

It’s finally beginning to get crisp outside and I love it. End of October. I don’t know where the time goes. I have been spending too many late nights up with my boyfriend because that’s the only time I can see him. Last night was another of those nights. I slept in this morning rather than going to church, and wanted to cook something warm for lunch when I woke up. After sleeping in, it’s hard to get going. Sometimes I wonder if it’s worth just dealing with the exhaustion and getting stuff done, but he made me promise I would get some sleep today.  A good brunch and cup of tea always helps with the waking up; besides, when I’m sick I need to swallow as much fruit, vegetables and soup as possible to knock it out of me.

Below is the soup creation I adapted from allrecipes.com with what I had in my fridge. Feel free to modify as you so choose.

2 1/2 cups chicken broth or vegetable buillion

generous pinch of sea salt

1 can (15 oz) or half a large can (32oz) pumpkin puree

1 large gala apple

several generous shakes Caribbean seasoning (parsley, thyme, red chili pepper, cayenne pepper, allspice, nutmeg, cinnamon, ginger, cumin)

1/3 chopped medium white onion

1 teaspoon minced garlic cloves

fresh thyme and parsley if you have it

grated fresh black pepper (or a few peppercorns if you, unlike me, can figure out how to untwist the shaker and get them out)

1/4 cup coconut milk creamer (soy creamer or plain whole milk yogurt will do too)

chop onions and apple and saute in bottom of medium saucepan with a little broth. (microwave apple first to soften it a little.) Add the rest of the ingredients except cream. bring to boil and simmer for 30 + minutes. Stir in cream. Blend in blender if you like it smooth! Really good with toasted hearty whole wheat bread or whole wheat sourdough dipped in olive oil with a little more sea salt and pepper. Makes 3-4 servings. Serve with fresh parsley if you have it.