This past Saturday night was spent out of town visiting friends, but we we were able to sneak in a little cooking action on Sunday upon returning home. Our host's inspiring, homemade carrot soup served to us the day before combined with the brisk turn of the weather had us craving something to warm the bones. This soup definitely filled the void and felt like the perfect way to settle back in and close out the weekend.
This recipe calls for pumpkin puree, but we made the mistake of picking up canned pumpkin instead...mostly because we've never heard of pumpkin puree. Turns out there's definitely a difference and the puree made for a fantastic soup. You'll want to add more salt than what the recipe calls for and feel free to substitute some of the ingredients to coordinate with what you have in the kitchen (we swapped out the honey for maple syrup). Using the immersion blender at the end was essential to the soup's overall thickness and consistency. Looking forward to having this in stock for the rest of the week!
Served in bright white lion's head soup bowls and garnished with toasted pumpkin seeds.