Pumpkin Soup with canned pumpkin is simply made with cream, almonds and chipotles. So good and perfect for any Fall meal.
It has been a long time since I opened this blog. Opened is the correct word here; as all I’ve been doing is opening boxes since I last wrote.
After visiting Zoe, I recovered at home for a day, before heading to Phoenix to help my parents move.
I left on short notice; thought I would be there no more than a week, and ended up being there a full 14 days. It took 10 days just to find the silverware.
Phoenix had delightful temperatures of 90 degrees, (though it is a dry heat) while I was there opening 280 boxes, some stacked in rows 5 boxes high; enough to fill a 2 car garage.
Add to that more stuff stored in three different storage areas and wine in its own special locker.
Yes, now my parents have a new place to call home. It isn’t 6000 square feet, but somehow it has managed to hold many of their prized possessions in just 2200. Square feet, that is.
Yes friends, that is called downsizing. I must admit that after this I am ready to clean out ever nook and cranny, just so my kids won’t have to do it when I’m 80.
I am still missing their old house as monstrous as it was, but this is a safer place with lots of amenities to see them through those golden years.
I know they will be happy and well taken care of, and that they will still find many parties to be the life of.
Hopefully, the smaller kitchen will make it easier for my mom to cook in and now my dad won’t have to sweep the garage and patios.
He never liked blowing because he always wondered where the dirt went, if it wasn’t picked up! He does make a good point!
We had lots of decisions to make. Like which wine glasses to save out of the 15 boxes that I had to open.
And I’ve never seen so many varieties of Pam and Better than Bouillon in one place.
And an awful lot to give away. I think Salvation Army did well.
Someone is now the proud possessor of numerous whisks, knives, cheese graters, wine openers, potato peelers, cheese slicers, two toasters, lots of wine glasses and a ton of dish towels, in addition to at least 4 sets of dishware.
I hope never to see them again!
I know they are still working hard at it. I know they must be exhausted, because I sure was.
Manservant said I came home and went to bed and slept for 12 hours straight.
I thought I’d be able to blog a bit while I was there, but I was truly out of my element.
I couldn’t even read any blogs to comment. I was just too wiped out. You’ll have to forgive me!
I did manage to reread 2 of the Outlander novels and fall in love with Jamie all over again. There was no thought required about this.
We went out to eat for breakfast and lunch for 14 days straight, and found one good Chinese restaurant. That is it!
So now I’m home, until we rent a truck in December to bring a few things back.
Trust me though-nothing is coming in to this house without something going out!
In the meantime, I plan on cleaning and cooking. And cooking and cleaning.
And eating soup. Soup is good. Soup is relaxing.
And soup is good for cold weather, of which it is supposed to be -11 degrees tonight. Makes 90 sound like a piece of cake!
Serve this for Thanksgiving or not. But just serve this pumpkin soup with canned pumpkin.
You will be amazied at how good it is!
Other November Dishes:
Pumpkin Brown Sugar Muffins
Mushroom Lover’s Pastry
Smoky Pumpkin Hummus
Hot Brown Sandwich
Tamale Stuffing with Chorizo
Frozen Cranberry Salad
Fresh Cranberry and Apple Salad
Tequila Cranberry Sauce
Brown Sugar Spice Cake with Caramel Glaze
Gingerbread Pear Upside Down Skillet Cake
Whipped Cream Biscuits
Pumpkin Chipotle Soup is simply made with cream and almonds and chipotles. So good and perfect for any Fall meal.
1 T butter
1 large chopped onion
1 1/2 t minced thyme
1 large can of pumpkin
Salt to taste
1–2 chipotles from the can, chopped
2 c chicken broth
1/2 c finely ground toasted almonds
1/2 c milk
1/2 c heavy cream
Salted Pumpkin Seeds
Sour Cream thinned with a bit of milk
6 strips of crisp bacon
Melt butter in a large soup pot. Stir in chopped onion and saute over medium heat about 10 minutes or until translucent.
Remove from heat and add pumpkin, thyme and chipotles to pot. Stir well. Now using a hand immersion blender, puree mixture until smooth.
Add chicken broth and simmer for about 20 minutes on low heat. Add almonds, milk and cream and heat for about two minutes or until hot.
You can make this ahead and reheat. If it thickens, which it will probably do, add more broth, milk or cream to liquify mixture to soup consistency. Garnish with your favorite garnishes.
This soup is not too rich, nor too heavy or spicy. It makes a great starter!
From: The San Francisco Chronicle
Keywords: pumpkin, pumpkin soup, pumpkin soup recipe, pumpkin soup with canned pumpkin