South Carolina doesn't have much of a winter, and I like it that way. We don't have much of an autumn, either, so when I woke up today and temperatures were in the mid-sixties, it felt chilly. So chilly, that I immediately wanted pumpkin soup. Though fall doesn't officially begin for a few more days, it started at lunchtime today in my house.
Pumpkin soup is a very easy soup, and I like using fresh pumpkin, because the roasted seeds are such a delicious bonus.
→ Cooking Lessons from The Kitchn: How to Roast Pumpkin and Squash Seeds
Working with fresh pumpkin is easy enough, and I've perfected my technique over the years. I don't use a recipe: I add cooked pumpkin to the pot, pouring stock over it, and seasoning as I go. Today, I added Worcestershire sauce, cayenne pepper, a healthy sprinkling of my favorite seasoning salt, and a few cooked onion slices, garlic cloves, and carrots, left over from the simmering stock. When the vegetables were soft enough, I gave it a whir with a stick blender and the soup was ready.
→ Recipe Roundup: 10 Ways to Make Pumpkin Soup
This year, smaller batches of soup are even easier to make, thanks to a recent purchase, an 8-quart stock pot that is taller and narrower than my other pots. Hooray for no more splatter from the stick blender!
→ Get it at Zappo's: R.S.V.P. International Endurance 8 Quart Stockpot
You may be thinking, "Eight quarts is hardly a small batch!" The key here is "smaller." My other stock pot is about double the size. Besides, I only fill it about two-thirds of the way full, to avoid the aforementioned splatter. I love freezing leftover soup in individual portions, perfect for an easy lunch later.
Though I made the soup for dinner, I couldn't think of a single reason not to have it for lunch. I celebrated fall all by myself, and I was even nice enough to save some of the roasted seeds for the rest of my family.
What do you crave when the temperature drops a few degrees?