I love our annual fall apple and pumpkin picking trip to one of the beautiful farms surrounding DC. The kids and their cousins get to feed the goats, frolic in the hay, push each other around in carts, pick apples, do the hayride, and show off their super power strength hauling pumpkins. This year felt different as we picked apples in t shirts, enjoying the warm high seventy degree weather. Somehow the apple crumble my husband made when we got home seemed untimely, but we found resolution in the ice cream.

Fast forward to today, fall weather is upon us, and pumpkin soup couldn’t accent this cold lazy Sunday better. As the children started their morning in the hot tub, the steam from the hot water exploding into the cold air, I made part two of our pumpkin soup. It’s these idyllic moments of autumnal glory, with the gentle hum of soup on the stove that make my heart sing.

All good Soups begin with home made Stock. I like to make the Stock a day in advance to cut my cooking time in half. Yesterday’s Roast Chicken Bones where simmered with 8 cups Water, 1/4 cup Apple Cider Vinegar, 1 Onion (peeled and quartered) and Salt for 6 hours. Discard Bones and refrigerate Stock overnight or use immediately. The kids love seeing how the Stock goes into the fridge as liquid, and comes out gelatinized and wobbly! While my Stock was bubbling, I roasted the pumpkin too and kept the Meat in a jar, refrigerated overnight.

Follow the fool proof instructions below for a delicious taste of fall.

Organic Ingredients: serves 6

• 1 Medium Pumpkin

• 1 Large Onion

• 3 Celery Stalks

• 3 Carrots

• 1 Leek

• 1/4 Tsp. Nutmeg

• 1/4 Tsp. Cinnamon

• 1/2 Tsp. Turmeric

• Salt, to taste

• Grass fed Butter

• Extra Virgin Olive Oil

• 6-8 Cups Chicken Stock

Method

Cut Pumpkin in half, remove seeds (keep for roasting and snacking). Drizzle with Olive Oil and season with Salt. Roast in a 400F oven for an hour.

I like to line my baking sheets with parchment paper for zero clean up. Scoop Pumpkin Meat out with a spoon and discard skin.

Place in jars, refrigerate overnight, or use immediately.

Puree Pumpkin Meat until smooth. If making Soup tomorrow, wait until then to puree, because who wants to clean the food processor twice?

Gather the rest of your Vegetables.

Wash & peel Carrots, remove first few layers of Leek (you will only cook the white and very light green parts), wash Celery and peel Onions. Chop up Vegetables haphazardly as they will be pureed later.

Saute Onion in 2 Tablespoons Butter, and 2 Tablespoons Olive Oil with a pinch of Salt, until translucent.

Add Vegetables to Onions and Nutmeg, Cinnamon and Turmeric. Sauté for 5 minutes, stirring constantly. Add Salt to taste, but just a little (the Stock contains Salt too).

Add two cups of the Chicken Stock to the pot, cover and steam with Vegetables on medium high heat for approximately 30 minutes or until tender. You may have to add another two cups of stock in half way through, as the liquid dissipates.

Once Vegetables are tender, remove from heat and cool. Blitz in a food processor until smooth.

Combine your Chicken Stock, Pumpkin Puree and Vegetable Puree in a pot and gently simmer for 20 minutes as the flavors combine. Add more or less Stock per desired consistency. Garnish with a splash of cream or nothing at all.

Related Recipes:

1. Roma Tomato Soup

2. Chicken Noodle Soup

3. Chinese Corn Soup

4. Wild Jute Soup