I love, love, love the fall! Halloween is my favorite time of year. I adore scarfs, warm wool sweaters, hot tea and of course soups. Usually in the fall I tend to make a creamy smooth pumpkin soup but this year I decided to make it a bit different.
My green thumb for growing squash this year turned brown. I know its not entirely all my fault but next year I do know what to do differently. I guess that’s what happens when you move into a new environment with unfamiliar growing conditions and in a new house. I was keeping my fingers crossed but my little butternuts and sugar pumpkins just didn’t produce. Luckily my herbs did fabulous! I did use my pineapple sage in this but I am sure regular culinary sage would work just as well.
I wasn’t sure how my little one to like this recipe. He isn’t a big fan of soups but when I asked him how he liked it his reply was “Mom, can you make this again sometime? I really like it.” So if my four year old liked it that much I will definitely be making this a standard soup in my house.
This is a broth soup and not your typical creamy pumpkin soup. Perfect for those sick days. I did have the brilliant idea of making this soup in the crock pot with a whole chicken for Thanksgiving. I will have to keep everyone up dated on that one! Happy Fall everyone!