Pumpkin Soup

Happy Halloween! What a Halloween to remember. Due to Hurricane Sandy my roommates and I have been trapped in Brooklyn since Sunday night. It's been interesting. We're incredibly fortunate to have power, hot water, and cell service, unlike most of our friends who live in downtown Manhattan, Hoboken, and Jersey City. So what do we do when we don't have work? Eat and drink, of course. Fortunately everyone in our neighborhood seems to be up for a good time, and most of the bars and restaurants have been open.

We've been drinking lots of "fall-mosas" (champagne and apple cider) and Bloody Marys. I mean, what else are we going to do?

Oh. Make pumpkin soup! This is an easy, delicious recipe and a great way to end what has been a very  memorable Halloween.

All you need to do is throw it on the stove and let it simmer for about 45 minutes. Another one to add to the rotation! And both of my roommates approve, so you know it's got to be good.

They also want me to stop cooking because we've been getting little to no physical activity (save for a quick trip to our local gym).

Pumpkin Soup

Serves 8

Prep time: 5 minutes
Cook time: 45 minutes

Ingredients:

1 cup yellow onion, chopped
2 cloves garlic, chopped
3 1/2 cups pureed pumpkin (1 large can)
4 cups chicken stock
1/2 cup heavy cream 1/4 cup parsley, chopped
4 taplespoons cinnamon
2 cinnamon sticks
1/4 cup brown sugar
Salt and pepper to taste

Sauté the chopped onion and garlic in olive oil until translucent. Add the pumpkin. Slowly add the chicken stock and bring to a boil. Add the cinnamon, cream, brown sugar, and parsley. Cover and simmer for 45 minutes.

I will say that I added a lot of cinnamon, but it made the soup incredibly flavorful. If you want to make a healthier version you can probably skip the cream and brown sugar (although I really didn't use that much).

Enjoy! And Happy Hurricane Sandy Halloween!