The Best You Ever Tasted

The heater was cranked in the car this morning and all my kiddos were wearing jackets. Fall has arrived, friends. That can only mean one thing. It is time to share my pumpkin soup recipe with the world. My pumpkin soup is not only a staple in our house during cooler weather, it is also my go-to meal for friends needing a little pick-me-up. Because it is in season, I substitute butternut squash for the can of pumpkin in this recipe. Wishing you all the warm and cozy feelings this little autumn delicacy provides!

Spiced Pumpkin and Shrimp Soup:

2 medium onions, sliced
2 medium carrots, sliced (1 cup)
1 tbsp fresh cilantro
2 tsp fresh grated ginger (must be the real ginger root- yum!)
1/2 tsp ground allspice
2 cloves garlic, minced
2 tbsp butter
1 14oz can chicken broth
1 15oz can pumpkin (or 1 butternut squash cooked and pureed)
1 cup milk
1 8oz package frozen peeled and deveined cooked shrimp, thawed
Plain yogurt or sour cream (optional for topping)

1. In a large saucepan cook onions, carrots, cilantro, ginger, allspice, and garlic in hot butter, covered, for 10 to 12 minutes, stirring once or twice

2. Transfer vegetables to a blender container or food processor bowl. Add 1/2 c chicken broth and blend or process until nearly smooth (***Warning- do not blend a mixture that is very hot. I have done this and I had food all over my kitchen cabinets, counters, and floor- ha!)

3. In the same saucepan, combine remaining broth, the pumpkin and milk. Stir in blended vegetables and shrimp; heat through and enjoy!


To really get in the spirit of fall, pick up a copy of the book Pumpkin Soup at your local library and learn how the Duck, the Cat, and the Squirrel made it "the best you ever tasted." Maddox loves the book and the soup!