Pumpkin Soup

This one is weird, because it was strange and exotic at the same time as tricking you into thinking it was comforting and familiar. I wasn’t sure I truly liked it, though. I think it was the cream. Maybe next time I can use almond milk instead, or just leave it out altogether.

Here is the basic flavor palette I worked with:

  • canned pumpkin
  • Rachel Ray chicken stock
  • onion
  • garlic
  • thyme
  • bay leaf
  • salt & pepper
  • cream
  • pepitas

Gives me something to work with and refine next pumpkin season.


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