Hello everyone! How is your autumn going? I feel like by now, we are all well into our fall routine. The kids have been in school for awhile, sports are in full swing, the football season is half over, the leaves (around here) are almost all on the ground and Thanksgiving is creeping up on us. Does anyone else find it SO annoying to be buying Halloween candy in a store and it’s right next to a Christmas tree? Aghhhhhh! I really like to take one holiday at a time. After Halloween was over, it seemed that it was fine to just head on into the Christmas season. What happened to celebrating Thanksgiving!? Fall is not over yet! Can you tell I’m a big lover of fall, things that go with fall, fall food and Thanksgiving? Yes, I am. Thanksgiving is my favorite holiday. It’s a pure holiday – no presents, no commercialism, just contemplating what we are thankful for and how blessed our lives are. I love it! Why aren’t we celebrating this stuff more!?

Ok, I’ll stop my rant about Thanksgiving now – although you may hear it next November 😉

Today I’m posting a delicious pumpkin recipe, one of my own recipes. This is a savory, pumpkin soup, not a sweet one like a lot of them are. This soup is so rich and creamy, so comforting. Perfect for a fall day, especially a chilly day when you need a little warming up. I took this to a ladies luncheon and everyone was insisting on getting the recipe – so here it is! Another fabulous thing about this recipe is how easy it is. We all need more easy meals for sure, and this is even better the next day.

This would be a great addition to your Thanksgiving meal!

Rich Creamy Pumpkin Soup

1 onion, chopped

3 tablespoons butter

3 cans pumpkin puree

6-7 cups of chicken broth, I use Better Than Bouillon to make broth

3/4 teaspoon ground rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon yellow curry powder

1 – 8 oz block of cream cheese

In large pot, saute onion in butter until tender. Add pumpkin puree, broth, rosemary, salt, pepper, and curry powder. Simmer for 5-10 minutes. Cut the cream cheese into chunks and add to the soup. Let cook until cream cheese melts and everything is blended, about 15 minutes. Use immersion blender to blend the soup. Use a regular blender if you don’t have an immersion blender. This is a great soup to make ahead and easily reheat for a meal.

Enjoy!