curried pumpkin soup

pumpkin soup (7).JPG

Coming home after such a long time away- almost a full month- is a bit striking. After being surrounded by my sister, mom, and nephews every minute of every day, our apartment seems quiet. One might say blissfully so. 

It is so inspiring to watch my sister blossom into an amazing, thoughtful, beautiful mother. Her son Lucas is well-mannered, intelligent, and so incredibly sweet. "May I please have" and "No thank you" are frequent refrains in the Oplt household. Little Lu is off the charts (literally) for height; he's already wearing 4-6 T clothes and he's just past two years old. My sister Jessica is patient, kind, thoughtful, caring, and incredibly attentive to Lucas (and now baby James). Of course, she learned from the best- our mom left a pretty good footprint for us to follow, after all. Jessica even manages to handle all the domestic duties AND still looks incredible. 

There isn't much time for excessive baking and cooking with a toddler and an infant, so generally the food is simple, quick, and fresh. My mom used to make this soup all the time, and it's still a staple in my kitchen. Most of the ingredients are probably in your pantry already, and it comes together in about 30 minutes. Warm and comforting, quick and easy- plus, it's light on the fat- good for those resolutions!

Try it this week- it's delicious.

Here's how it's done:

In a large pot over medium heat, combine the butter, onion, garlic, and spices.

Cook, stirring frequently, until the onion is soft and translucent. 

Add the chicken stock and bring to a boil.

Add the pumpkin and stir well to combine.

Bring to a boil , then puree with an immersion blender or in your blender in batches until smooth.

Serve piping hot with crusty bread or curried croutons. Or both, because really, can there ever be enough bread to dip in soup?

Here's the recipe!