Pumpkin Soup-My new fall staple

Do you have one of these recipes pinned, just waiting for the perfect chilly fall evening, or maybe a night when your feeling a little adventurous? Well, wait no longer! This no fuss dinner idea deserves to be on display more often, and is much less complicated than you may be thinking. You know I love pumpkin, and anywhere I can wiggle some pumpkin into a recipe, then I’m gonna do it. However, this recipe puts pumpkin in it’s rightful place, on full display!

So it’s been a rainy day, and I’ve been scrolling through Pinterest, and what do I come upon but the Pioneer Woman’s new fall line! Have you seen it? OMG! I’m totally in love with all of her products. Imagine my surprise when I realized that this pumpkin soup recipe was hers. Coincidence…of course, but I tried to spin it and tell the hubby that this was a sign that I should own every piece in her new fall line. Possibly as a Christmas present? I sure hope he picked up what I was putting down! I digress…anyway this recipe was a total winner, and you can find it here through Pinterest.
I paired this pumpkin soup with grilled cheese using on a crusty roasted garlic loaf, (using whatever cheese I happen to have in the fridge, in this case it was mozzarella and Velveeta-don’t judge me).

**Changes I made: The family and I went to the farm a picked up some pumpkins. I came home, cooked them, then pureed and bagged then up (I bag with 2 cups of puree at a time). From one large pumpkin I got about 15 cups of puree (this should hold me over for the next month or two-Ha!). Because I used my own, I used 4 cups of puree and 16 oz. of stock.

I also, added a dash of cinnamon & allspice along with the nutmeg that was called for in the recipe. Basically, I used the recipe as a base, and after tasting I adjusted to my own taste buds.

I truly hope you try this and love it as much as we do! Happy Fall!