fall delights | spiced pumpkin soup

I normally write about design, but the weather is changing around here,  and while I've been working on lots of design jobs, this morning I decided to take a break to cook one of my absolute favorite fall recipes. My Mom's spiced pumpkin soup is a Thanksgiving tradition.

She cooks a huge double or triple batch, keeps it warm in a crock pot, and we enjoy mugfuls throughout the afternoon until dinner is ready.

It's easy to throw together on a weekday and hearty enough to serve for dinner alongside some crusty bread and perhaps a salad.

Scroll down for the detailed list of ingredients and instructions. Happy fall!

Diane's Spiced Pumpkin Soup

1. Melt 4 T. unsalted butter in a heavy-bottomed sauce pan. Add 1 chopped yellow onion and the white and light green pieces of 1 chopped leek (be sure to clean it really well!). Saute over low heat until the onion is soft.

2. Add 1 quart (4 cups) of low sodium chicken broth and 1 x 15 oz. can of pureed pumpkin. Stir together, then add your spices:

1 tsp. salt, 1/2 tsp. yellow curry powder, 1/4 tsp. ground ginger, 1/4 tsp. nutmeg, 1/4 tsp. ground white pepper

Make sure everything is stirred together. Bring to a boil, then simmer for about 10 minutes, stirring occasionally.

3. In batches (if necessary), puree the soup in a blender or food processor. You can also just use an immersion blender. Add 1/4 to 1/2 cup half-and-half if you want the soup to be a bit more creamy. Garnish with a little parmesan cheese, if desired. Enjoy!

I hope you like the soup as much as we do. Hooray for colder weather out west!