October is quite possibly my favorite month- but March has made a tough competition with it since it is our wedding month! I love everything about the month of October; the leaves and all its beautiful colors, the drop in temperatures, all the pumpkin and pumpkin flavorings, and the opportunity to dress up like a goofball one day out of the month for Halloween (although, I’d argue I don’t need an excuse to dress up like a goofball ha).
I was never the girl to dress up in all the “sexy” Halloween costumes. I was usually the one that wanted to look as goofy as possible. The sillier the better, if you ask me. I may just have to do a whole throwback post on all my favorite costumes that I have had in the past but for now I will get back to talking about all the other favorite things about October.
Pumpkins are another favorite of mine. I love decorating our house in ALLL the pumpkins that are all different sizes, shapes, and colors. My husband and I went to go pick up some pumpkins this past weekend and he had to reel me back in and remind me we were not getting every single one because I wanted to bring home the whole farm. Now not only do I want to continue to saturate the house in all things pumpkin, but I want to cook with all things pumpkin too.
I made this pumpkin soup the other weekend and it was AMAZING and absolutely perfect for this time of year. You can make it with two pie pumpkins or by using already pureed pumpkins from the can. It is as simple as the name says and is as delicious as it sounds.
It is a very low calorie soup with a great source of fiber. Pumpkins also contain a good source of vitamin A & C, potassium, iron, and antioxidants to help support a healthy heart, eye sight, energy level, and weight maintenance.
What Do You Need?
- 1 Tbsp olive oil
- pumpkin puree, 1 1/2 15oz cans or 2 small pie pumpkins
- 1/2 small onion
- 3-4 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt and pepper
- 1 cup milk (I use almond or coconut milk)
- goat cheese
- slivered almonds
- croutons (optional)
How Do You Do It?
- Pour olive oil in large saucepan and add onions and garlic. Cook until onions are turning slightly brown and translucent.
- Add the rest of the ingredients to saucepan and simmer for about 10-15 minutes. Continue cooking over medium heat, tasting and adjusting seasoning as needed.
- Serve up into soup bowls and add the goat cheese and slivered almonds. Add croutons on top for an additional crunchy taste.
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All things are made better with the addition of goat cheese and crouton, if you ask me! I used Italian style croutons but you could also make your own from scratch! Whip up a bowl and ENJOY!!!!
Hope you enjoy this simple creamy pumpkin soup and have yourself a great day!
