Soup 'O the Pumpkin

ye olde jack-o-lantern! 

I know. I know. Everyone suggests you make Pumpkin Soup in October! But there's a reason! Its great and there are plenty of pumpkins in the market! Make some to get ready for the greatest holiday on earth! To get yourself in the orange and black mood! This one is simple and good!

Pumpkin Soup

1 pie pumpkin

1 pint half and half or whole milk

3 Tablespoons butter

1 large sweet onion

6 carrots, grated or finely chopped

1 Tablespoon garlic, minced

2 stalks celery, finely chopped

2 teaspoons thyme

2 teaspoons parsley, finely chopped



1.    Preheat oven to 350°. Cut pumpkin in half. Scrape out seeds with an ice cream scoop or large spoon. 2. Place pumpkin in pan with 2 inches of water. Place in oven and bake for 45 minutes-1 hour, or until a fork easy pokes pumpkin. Remove from oven and let cool a bit. 3. Scrape pumpkin into bowl and mash until smooth. 4. Melt butter over medium heat. Add celery, onion, garlic, and carrot and sauté until tender. 5. Add pumpkin and herbs and cover for ten minutes, stirring occasionally. 6. Add the half and half or milk and heat until warm. Season with salt and pepper and serve.


If you’re feeling crafty, cut out a jack-o-lantern face from construction paper and tape it to your bowl!