as i rounded the corner at state street and burton, the familiar rustle of leaves beneath my feet could only mean one thing –
i was in boston for a few days last week and admiring the contrast between the bright changing leaves and the cobblestone streets. i’ll have to do a post about that city – it’s a treasure. like a cozy nook of a corner shop that’s packed with people. enough activity to be interested and vibrant but enough history to be comforting, like it’s been through enough that it doesn’t have need to prove anything.
i got back late tuesday night and it’s as if the seasons changed while i was away. in just a few days. it seems to be a theme this week. things changing without consulting me first.
i’ve never been all that good at change, it’s one of my greatest faults. i want to be – the idea of it is so romantic. but the reality of it seems so painful. the way it makes you bend and stretch in ways you never thought about. i think it only gets harder with time and age. your past starts steering you away from the unknown, is that true for others?
there’s beauty in it too though. someone walking away from something that’s not good for them. a person who finally books that flight they’ve dreamt of taking their whole life. watching a little one learn something new. have you ever taken a child to the zoo for the first time? watching their eyes light up when they see a giraffe for the first time – it’s magic.
so whether we like it or not, a new season is here. and as anne said, “i’m so glad i live in a world where there are octobers.” one day it’s 85 and sunny and the next, you’re grabbing that knit blanket and a cup of tea to warm your hands.
this soup is soothing, and simple and clean and all but sings the flavors of fall. you can make it with a baking pumpkin or you canned pumpkin. read the labels if you go with the canned – and make sure it’s only pumpkin. this one is pretty spankin skinny – no cream – just pure, simple ingredients.
i do find that pumpkin soups can be a little bland so don’t skimp on the shallots, sage and nutmeg. it’s the spice of life.
- 2 15 ounce cans organic pumpkin
- 3 to 4 cups chicken broth (add slowly so you get the consistency you like, i like mine a little thicker) or can use vegetable broth to make vegetarian
- 1/4 cup shallots, diced
- 1 tbl butter or olive oil
- two cloves of garlic, chopped
- 1/3 tsp ground nutmeg
- dash of salt and pepper
- 1 tablespoon fresh sage, chopped + more for garnish
- in a dutch oven or medium pot, heat butter over medium heat and then add shallots. cook for 6 to 8 minutes.
- Add garlic, let cook for 2 to 3 minutes
- add broth and pumpkin
- add nutmeg, salt, pepper and sage
- place in blender and blend until smooth
- transfer back into dutch oven or pot
- let simmer for at least an hour on the stove and add more sage/nutmeg to your taste.