Five Savory Fall Soups

By Kate Riley October 18, 2010

Are you like me?  Is the first question you ask when you sit down at a restaurant, "What’s your soup of the day?"  That’s always my first question, especially when it’s cold outside.   I’m a soup lover, a lover of soup.  A super soupy lover.

Sunday was our first rain of the season.  After my mad dash in my pajamas to drag the outdoor cushions into the garage, I smelled that smell.  You know the one:  First Rain.  That first rain of the season that makes the earth smell so good you wish someone bottled it.  There’s got to be a candle somewhere called "First Rain", anyone know where I can get it?   In my world, rain goes hand in hand with hearty soup.

There’s this Italian restaurant in my town that makes the best minestrone soup I’ve ever had.  When I was a working girl, and felt myself coming down with a sore throat, I would phone in an order of a large minestrone and pick it up on my way home from work.  It always brought me back to life and saved me from the impending ailment.  In fact, my husband and I joke that this restaurant’s minestrone is so good, it can cure anything.  So I set my sights on capturing the same flavor at home, and this quick and easy version certainly tastes just like it.

Personally, what I love about this minestrone is there is no pasta in the recipe.  Even with my Italian grandmother’s blood pulsing through my veins, I’ve finally come to terms with the absolute fact that I’d rather skip those mini shell pastas in my minestrone.  And I must have rich tomato flavor.  And white beans.  And hearty fresh squash.  And fresh shaved parmesan.  And crusty bread.  Nuff said.

#1: Tasty Thirty Minute Minestrone

minestrone with bread



3 tbsp olive oil

2 medium zucchini (Italian squash), diced

3 medium yellow squash, diced

1/2 tsp crushed garlic (optional)

2 cups frozen corn

1 can tomato sauce (15 oz.)

5 cups lower sodium chicken broth

1 tsp finely chopped or dried basil

1 tsp thyme

1 can white northern beans (15 oz.)

1/2 tsp garlic salt or celery salt

Shaved parmesan

Crusty bread

fresh squash


Directions:  Start by dicing up your squash, then pour the olive oil into a large pot.  If you like a hint of garlic flavor, add 1/2 tsp crushed garlic to mixture.  Simmer or ‘sweat’ your squash on medium low heat for 5 minutes.  Add chicken broth and corn, bring misture to a boil.  Reduce heat to low and simmer for 10 minutes.  Add basil, thyme, salt tomato sauce, and white beans, then cook on medium low heat for another 15 minutes.  Serves 6.  Serve it hot!

By the way, you are forbidden from eating this minestrone unless you have fresh crusty bread and parmesan shavings.  I’m sorry, but those are the rules.

parmesan and bread


Because there’s just no point unless you can do this.

essential crusty bread


I used to think that only sinful foods were satisfying, but I was wrong.  Heart healthy foods can be just as divine!


#2: Cauliflower Soup

Last week, I made PW’s Cauliflower Soup, and it was a heavenly experience.  But first, I must share my past relationship with this sulfurous vegetable.  A long time ago, I never ever considered myself a cauliflower fan.  I can’t be alone.  My best evidence is that it’s always the raw cauliflower that is left for last on all those vege trays at parties.  Cauliflower is the party wallflower, ain’t no denying it.

But then about five years ago I was dining with a group of friends and we were talking about eating healthy and this gal swore by steamed cauliflower mashed up with butter and salt.  I tried it and it was like, dare I say, nearly akin to the sublime potato (which can do no wrong in my book).  At that moment, I became a cauliflower convert, and I’ve been eating cooked cauliflower ever since, but with at least a pat of butter to mask that bitter flavor.  I still look at all cauliflower recipes with extreme skepticism.  If I don’t see butter, it shall not be cooked in my kitchen.  But this Cauliflower Soup recipe had plenty o’ butter, so I made it.  And it was really really good.

I did tweak it slightly at the end by blending it with my hand held mixer to make it smoother, which I prefer, but I did leave a few florets for texture.  Add a few salty croutons, and bam!  I swear, it’s fall soup perfection.

cauliflower soup tureen

Recipe here


Here’s three more of my favorite soups that I love to make this time of year:


#3:  Chicken Tortilla Soup

Recipe here


#4:  Potato and Corn Chowder

potato and corn chowder

Recipe here


#5: French Onion Soup

french onion soup

Recipe here


swirl snip


Raise your hand if you think you’re making soup for dinner!   Me?  I’ve got just enough leftovers for a bowl of minestrone.

Got another excellent soup recipe?  Well this soup lover really needs to know, so please, if you really care, leave your recipe or link in a comment!

Bon Appétit!



  1. Oooh, these look soooo good! I love Chicken Tortilla soup so I definitely want to try yours soon! I also have PW’s Corn Chowder on the to-do list…yep, fall and soup go hand in hand. :)

  2. Oh, I most certainly will! It’s so freezing here already!
    The FIL brought me tons of veggies yesterday, fresh out of the garden, and I plan on using the lot of a green cream :)

    Delicious post, Kate!

  3. Ok – so how many sets of dishes do you have??? I am impressed and love them all! May I ask, where did you buy the white set shown in the Cauliflowere soup photo? Love it and have been looking to buy a basic white set for a while. I love the contemporary look of the plate and bowl.

    Great post and great photos Kate!

  4. Yummy!! I love soup as well. It is such a healthy and filling meal on a cold day. We make a lot of things in our crockpot this time of year, so I can’t wait to try some of those recipes as I am sure most can be cooked that way as well.
    This is a recipe that a girlfriend gave me for Taco Soup, similar to a chili. I love it because you can alter just a few ingredients to make it your own, or with meat or vegetarian.

    1/2 C diced onions
    1/2 lb ground chuck or round (omit for vegetarian version)
    1 (16oz) can pinto beans, drained
    1 (16oz) can kidney beans, drained
    2 (16oz) cans black beans, drained
    1 (15oz) can white corn, drained
    1 (15oz) can yellow corn, drained
    1 (14.5oz) can Mexican-style stewed tomatoes (chopped)
    1 (28oz) can petite diced tomatoes
    1(14.5oz) can diced tomatoes with green chilis
    1 (10oz) can original Rotel
    1 (small) can sliced black olives, drained (optional)
    1 pkg taco seasoning mix
    1 pkg ranch salad dressing mix

    Brown the ground chuckk/round with onions in skillet. Drain excess fat, then transfer to a large crockpot or a stockpot. Add beans, corn, tomatoes, rotel, black olives, taco seasoning, and ranch dressing. Cook in crockpot on high for 30 minutes then on low for 6 hours. Or simmer on stove for 1 hour. Serve it in bowls with fritos on the bottom or top. You can then top with sour cream, cheese, green onions, and jalapenos.

    I found it is VERY thick, so if you want it more “soup-like” rather than chili, you can add more rotel, tomatoes or some tomato juice.

    It is very hearty!!

  5. Kate all of these soups sound delicious, I guess that means I will have to make them all!!

    Don’t forget!!I have a new Giveaway from Metis Linens, do come and enter!!

    Art by Karena

  6. Oh my goodness I love soup. We have been having some homemade white-chicken-chili soup that I have made twice in the past week and a half already however this post makes me want more soup. I think I might try that chicken tortilla. Yum!

  7. There’s this little coffee shop in my old town that my friends and I used to go to. It had amazing cheesecakes and this Broccoli Cheddar soup that made me yearn for home. I made my own last week and I’m pretty sure I put them to shame. Here’s the recipe:
    1 1/2 boxes of Chicken broth
    1 Jar of Cheese Whiz stuff
    2 cans of Campbell’s Cheddar Cheese soup
    White Pepper – to taste
    Dry Mustard – to taste
    Frozen Broccoli – I buy the really big bag of Bird’s Eye Broccoli from Wal-Mart and throw in however much looks good. The florets are kind of big, but they break down as the soup cooks
    Frozen Onion (I have been known to buy bags of onion already cut up and frozen, but I usually will buy some onions, cut them up and freeze them – I don’t measure them when I cook with them. I just use an amount that looks good to me)

    I threw it all together and heated through. The White Pepper is about 1/2 tsp, while the mustard is about 1 tsp. I also squirted some regular mustard in there, but I like the Spicy Brown mustard and only had bright yellow this time. It worked well, too.

    I love to find bread bowls, hollow them out and serve the soup in that. I have yet to find a supplier in my new town. I may be forced to make these on my own, however, my success rate with bread is very sad.

    Enjoy! It’s a delicious soup and my boys who don’t even like broccoli will devour this soup.

  8. Yum – can’t wait to try the Cauliflower Soup (I saw it on PW this weekend). Also this week’s menu will include the Chicken Tortilla Soup for sure.

    One of my all time favorites is my Italian Sausage Soup. Please see my blog for the recipe. – I will post right now.

    Thanks for sharing the recipes.

  9. Beautiful pictures, and what savory soups! Your posts amaze me with all the time and effort you put into the content and display…how do you do it?? lol.

  10. This recipe comes from my best friends mother and is a long time favorite of mine. Chicken Tortellini Soup.
    2 C. cooked chicken, cubed
    1 (7 oz.) pkg cheese tortellini
    3-4 cans chicken broth(or 4-6 cups)
    4 cans cream of chicken
    1 chopped onion
    2-3 tsp minced garlic
    2-3 tsp dried Italian seasonings
    1-2 tsp dill weed
    1 can diced tomatoes
    Zucchini, carrots, and an other vegi you would like, chopped.

    I like to crock pot it all and add the pasta in at the end, but you can do it is a pot on the stove as well for a much quicker turn around.

    Prepare tortellini according to package directions, and strain. In empty pot cook cubed chicken. Once cooked add onion and garlic and saute a few minutes. Pour in mix chicken broth and cream of chicken, tomatoes and other vegis, season and bring to a boil. Return tortellini to the soup and serve. (with crusty bread)

  11. Mmmm sounds soooo good. My favorite fall soup is a sweet potato curry soup. I’ll have to dig that one out of the file and make it tonight!

  12. We can’t forget butternut squash! Here’s the recipe I love, but you MUST switch out one potato for a sweet potato and either add 8 oz. of cream cheese or cream.

    And possibly my all-time favorite, Zuppa Toscana. I haven’t made this yet this year, I think it’s time.

    Zuppa Toscana

    *1 lb Italian sausage (I use hot, but it’s pretty spicy. If you double the batch you can use one hot and one mild)
    *2 russet potatoes halved then sliced (leave the skins on)
    *1 large onion, chopped
    *2 cloves garlic, minced
    *2 cups kale or swiss chard
    *2 cans chicken broth
    *4 cups water
    *1 cup heavy cream (half and half)
    *½ tsp fennel seed

    1. Cook sausage and drain grease.
    2. Place onion, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. (15 – 25 min)
    3. Add sausage and salt and pepper to taste. Simmer for another 10 minutes
    4. Turn heat to low and add greens and cream. Heat and serve

  13. I clicked on your link for the French Onion Soup…..heavenly. I’m in Chicago (Naperville to be exact), and it’s chilly and rainy today. I think my family will ADORE me if I have this soup waiting for them this evening.

  14. I want to insert a quote from the “Soup Nazi” episode of Seinfeld, but I will refrain. ;) That minestrone looks heavenly! Funny, b/c I was planning on having soup for lunch today. :)

  15. Ooooooh yum. I am definitely not a cook. I think that is why soup recipes appeal to me. They are pretty hard to mess up and it looks like these are some great ones. Fall and soup. They just go hand in hand. I will be bookmarking this post for sure. My family thanks you. :)

  16. Oh, I’m in heaven with all of these soup recipes! I could live off of soup. I am going to start by making your minestrone recipe tonight! Thanks for sharing these. Oh, and Pier One has a candle called First Rain. I loved waking up to the rain yesterday. It was a nice change and a chilly night last night. Fall has officially arrived!

  17. I’ve got two for you — both I’m planning on highlighting on my blog this winter because I love them so much.

    This one looks deceptively simple and “not special” but it is to. die. for. and quick:

    I get excited just thinking about this one…I found it in Cooking Light several years ago:

  18. The fresh shaved parmesan is what tipped me for wanting to make your soup!!

    I smelled ‘that smell’ two weeks ago…fall! I raced to the store for soup ingredients, but by the time I was able to make it days later…it was 85 degrees again!! Oh we ate the soup, and it was awesome…but we had to turn the a/c on! :)

  19. First rain?! Where do you live? We’re just about to have first snow…

    But these looks delicious. And have me scouting for a place to find soup on my lunch break.

  20. perfect!! thank you! :)

    Definitely the Mexican tortilla will be made… I am also going to make Butternut Squash this fall…. sans cream!

  21. I have made your chicken tortilla soup many times and absolutely love it. It is definitely a staple in our home during those cold months! Thanks so much!

  22. Fall is in full swing in my neck of the woods, well actually in the mornings it’s more like Winter but by afternoon it is totally Fall. We love comfort food all year round but it’s the best during this season. My recipe is a stew but it’s sort of in the same family and the best part is that it can be made in the crockpot!

    Thanks for sharing your recipes; I am dying to try your minestrone. I like the fact that it doesn’t have noodles. Take care and stay warm! :)

  23. I recently tried a delish cheddar chicken chowder, a broccoli cheese soup, & a cheesburger chowder(!) and liked them all. I have a tomato-basil soup from my recipe hunts that is really good too, and…and…and…! Too many to list. Love the soup season. Thanks for posting yours. I look forward to trying them!

  24. Thanks for the recipes. We’ll be having soup tonight actually, though just Chicken Noodle. Still, you can’t go wrong with that, right? The minestrone sounds wonderful, and I can’t wait to try the French Onion! Can you believe I’ve never made French Onion soup before?

  25. I LOVE soup and I LOVE autumn!! In fact, I’ve decided to make at least one soup per week for fall and winter this year so this has got to be one of your best post ideas–I’m loving getting all of the extra soup recipes in the comments section :)

  26. This is perfect timing! We just returned from a long Fall road trip in New England, where we ate a lot of great soup. The minestrone, potato, and cauliflower ones are going on the menu in the next week or so!

    My fave right now, though, is carrot ginger bisque. After eating it several times in New Hampshire, I made it the day we got home – and froze a bunch in single servings for later. I don’t have a recipe, but I loosely used the FoodNetwork one as a guide. (It’s basically a ton of simmered carrots pureed with some simmered ginger, salt, pepper, and diced onion.) The key is to add a healthy bit of Nutmeg to the pureed mixture, as well as adding a splash of cream or milk right before you serve it.

  27. Yes, I am a lover of soups since forever!! Soup making is my favorite part of Fall and I can’t wait to try your Minestrone!

    Here is my all-time favorite-
    Amie’s English Butternut Squash & Leek Soup:


    * Butternut Squash
    * Carrots
    * Leeks
    * Chicken Stock
    * Sweet Potatoes
    * Garlic Powder
    * Ginger (powdered)
    * Cayenne Pepper
    * Salt & Pepper

    1. rough chop and peel 1 butternut squash, 3-4 carrots, and 2 sweet potatoes
    2. wash & chop a bundle of leeks
    3. fill a soup pot with all of the above vegetables and cover with chicken stock.
    4. boil until tender
    5. using an immersion blender, blend until creamy. *if you don’t have an immersion blender, a regular blender or food processor will work as well*
    6. season to taste & enjoy!

  28. You and I could do lunch. In fact, my family makes fun of me because I could eat homemade soup at least twice a day. I make a great minestrone, but I do throw in a small handful of pasta at the end. I’ll probably try all of these before the winter is over…I’m always looking for new recipes.

  29. I wish we would get some rain! But, yes we all love soup around here. Your recipes look delicious with all of the fresh veggies. I’ll have to try one or five.

  30. Baked Potato Soup tonight. Off to crisp some bacon for the top. I have traveled in Eastern Europe in the winter! Whoa………. there is nothing better than the wonderful broths they make in the Urkraine, Poland and Moldova. The best soup that I have ever was made some Moldovian Grandmas—Cream of Mushroom. YUM!

  31. All these sound delicious I think I’m going to have to make one a week from here on out! Thanks SO much for sharing!

  32. Two of our fall faves for dinner are chicken tortilla soup and french onion. Just looked at your recipes and your take on them both soups sounds yummy. Wish I had the ingredients to make one of them tonight! :-)

  33. Thanks for these. Hubby and I love soup in the fall and winter months with, you’re so right, crusty bread. These look delicious. I’ll be making the minestrone tomorrow evening! Yummy.

  34. I just made potato leek soup last night! I grow leeks in the garden and it’s the only thing I know to do with them.
    1 medium onion chopped
    3 leeks chopped
    2 cloves of garlic
    saute 1st three ingredients in olive oil until softened
    add 2 1/2 cups of water, 2 vegetable bouillon cubes, 6 potatoes peeled and diced. Simmer for about 20 minutes until potatoes are soft. Add 3/4 cup of heavy cream. Mash the potatoes. Stir and add salt and peeper to taste.

    Thanks for all the great recipes!

  35. Mmm-mmm! Your writing continues to be as good as your photos! I HAD to make the minestrone soup for supper tonight! It was delicious! Everyone loved it! Thank you for sharing and inspiring!

  36. Thanks for the recipes. They look great!

    Live.Love.Eat- I have tried several of Stephanie’s soups. They are delicious!!

    Moroccan Black Bean Stew Recipe- tasty. I only had the stew, no couscous.

    Olive Garden Pasta E Fagioli- Made this Sunday. I only used 1 pound of beef. Could even omit if needed to.


  37. These couldn’t of come at better time, the weather here in San Diego turned cold all of a sudden {well below 70 at least which is cold for me!} and I am in need of some great soup recipes. Thanks so much for sharing these recipes, can’t wait to make them.

  38. I also printed out PW’s cauliflower soup recipe that I saw online recently. I looks really good. Your other soups look delicious too. I love soups and like to try new recipes for soup. We eat a lot of soup in the winter months. I can’t wait to try the 30 minute minestrone. Thanks for sharing all these great recipes. Love & blessings from NC!

  39. This. Is. Awesome! Thanks for sharing. I’ve been wanting to make more soups lately, but haven’t jumped in to try anything new. Cant wait. Just love your blog.


    By the way, A Farm Girl’s Dabbles and Our Best Bites have some great recipes. So does Clover Lane and The Idea Room.

  40. I made two huge pots of chicken tortilla soup on Sunday for a group of 26. It was the first time many of them had ever had it — Mexican food is still not that common here in Argentina — and they LOVED it. I usually serve it with sour cream and freshly grated Sardo (another sharp cheese that’s easier to come by here). You would not believe how many bags of chips a group of 26 can go through! :)

  41. I also love savory soups more than anything, but nothing with a thin broth. If you are ever in Los Angeles, you must visit Joan’s on Third, for their Lemony Carrot soup, Butternut Squash soup, and you can throw in their Tomato soup for good Measure.

  42. Soup? – oh, YES!! Nothing better! Your post is beautiful; you could be a food stylist. We’re having Indian Summer here in St. Louis – it’s like Palo Alto weather (where I lived and worked at a law firm for a looong time) so I LOVE it!!

    Your soup recipes look wonderful – so here are two of my favorites back at you:
    Dutch Split Pea Soup and Creamy Carrot Soup (super easy and sans cream!)

    Dutch Split-Pea Soup (“Erwtensoep”)
    9 c. water
    1 lb dried green split peas (about 2-1/4 c.)
    2 pounds smoked pork hocks (or ham bone)
    6 leeks, sliced (may use fewer leeks; a shallot or two is nice also)
    4 stalks celery (with leaves), sliced
    2 cloves garlic, chopped
    1-1/2 tsp crushed dried savory leaves
    1-1/2 tsp salt (or to taste)
    1/2 tsp pepper
    1/2 pound cooked smoked sausage (such as Dutch-type smoked, Kielbasa, Knackwurst, etc.)

    Heat water and peas to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add all but sausage to the peas. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 2 hours. Skim fat if necessary. Remove pork hocks (or ham) cool slightly, trim fat and bone. Cut pork into 1/2 inch pieces. Stir pork and sausage into soup. Heat to boinling; reduce heat. Cover and simmer until sausage is hot. Remove sausage and slice.
    I like to serve this with caraway rye bread, coarse mustard for the sausage, and Samuel Smith’s Nutbrown Ale (available at Trader Joe’s and other fine beer purveyors).

    Creamy Carrot Soup

    2 lbs of carrots, scrubbed but not peeled, cut into large chunks
    2 quarts of liquid – chicken broth, water, or vegetable broth
    1 lg onion, chopped
    1 T of curry powder
    1 T of ground ginger
    1/2 c of uncooked white rice

    In large soup pot, saute onion over med heat in a little oil until it’s just beginning to brown. Add curry and ginger and saute for 30 seconds more. (Do not let spices burn – warming curry mellows flavor.) Add carrots, liquid, and rice; bring to boil. Reduce heat to low; simmer covered for 30-45 min. until carrots are soft and rice is cooked. Puree with stick blender or in food processor until smooth. When serving, to make a pretty presentation, put a small spoonful of sour cream (fat-free) or yogurt on top and swirl.

    The carrot soup is soooo easy because the prep is simple; not much fancy chopping. It’s also a great way to make a dent in the 10 lb bags of organic carrots from Costco! It does not freeze well; the carrots/rice tend to separate from the liquid.

    Stay cozy!

  43. I so feel ya! Our weather here in the Sierra’s turned perfectly ‘fall’ about a week ago: cool, rainy, breezy-PERFECT! Sooo-I pulled out last year’s October Cooking Light mag and made the Golden Butternut Squash soup with cheesy, broiled french bread. Yum! That soup is on the cover of that (awesome) magazine and last year when I saw it I nearly ran to it! It’s now become my first-fall-meal tradition. Even my 3 boys love it. Happy Fall!

  44. I made the minestrone last night for dinner! LOVED it! and now enjoying leftovers. And you’re right … crusty bread and parmesan makes it! :)

  45. Ummm. . . my husband I were just last week saying that we need a few more soup recipes. Now that the weather has finally cooled down, I think we’re going to have soup night once a week. So these recipes are just in time! Thank you!

  46. Hey girl, the soup looks sooooo good, can’t wait to make some! Your photos and lighting always look so perfect! BTW, there IS a scent called FIRST RAIN at Pier 1!! It is fresh and lovely and one of my favorites! It is “a mix of oranges, lemon, white jasmine, lily of the valley, geranium and musk”. They have candles, reed diffusers, room spray, etc. You will have to check it out!

  47. Oh my goodness yum! I just ate some carrot ginger soup with coconut meatballs but I would much rather have any one of these. Thanks for sharing all of them in one place!

  48. These sound so tasty! I’ll have to give them a go…
    I love soups in chilly autumn weather… and we’re getting our rainy season early in San Diego!
    A favorite of mine is Ina Garten’s Rosemary White Bean soup:
    It is on page 200-something in Barefoot Contessa Parties. The lentil, roasted tomato basil, and split pea soups are all wonderful, too.
    Hey, @Tara! The lentil calls for 2 leeks (though I used 3 last time, cause that’s how they were sold).
    Thanks for sharing, Kate!


  49. Oh, drat. I lied, I’m sorry. The Rosemary White Bean soup recipe is in the Barefoot Contessa Cookbook, not Parties. And it’s page 70-something.
    (Yup, figured that out as I pulled out the book to write up my grocery list)


  50. I fixed the minestrone on Saturday. It was so good. I did double the veggies and beans since we like soups hearty. Also, instead of garlic salt, I used three cloves of fresh garlic, 1 cup of wine and salt and pepper to taste. It was even better the next day. Thanks for sharing.

  51. HUGE SOUP lover – to the point that i have had to tell my readers of my blog that i do eat more than just soup. I am going to try your cauliflower soup, i have been wanting to make one. Awesome blog, you have a new follower.

  52. Man, my grandmomma was Italian and she made the most amazing meatballs I ever tasted, like you wouldnt believe. Sadly, she died last year and she didnt leave a single recipe for us so I’ve been trying to figure it out by myself… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!

  53. Mmmmm your Minestrone looks delish! Definitely going to try it out this weekend if the weather up here (in Sebastopol!) stays rainy/cold/sunny? Still cold though! I loooove this Tortellini Sausage Soup from Our Best Bites:
    I like to use spicy Italian sausage! The cheese tortellini soak up the tomato juice–just YUM! And, of course, it must be served with crusty bread :)

  54. These soups look delicious!! I will add them to my growing list of soup recipes. I also noticed the invitation to share any really great recipes and I happen to have a very QUICK and delicious one …


    4 Tablespoons Butter
    1 medium Onion, minced
    1/2 Teaspoon Curry powder
    1 (14-ounce) can Pumpkin puree
    1 1/2 Teaspoons Kosher Salt
    1/2 Teaspoon Cayenne Pepper
    1/4 Teaspoon freshly ground Black Pepper
    2 Cups Chicken Stock
    2 Cups Heavy Cream

    Saute onions & curry in butter in heavy bottomed pot until onion is tender. Add pumpkin, salt, cayenne & black pepper. Blend for about one minute. Stir in Chicken Stock & heat to gently boiling. Reduce heat and stir in heavy cream. Heat through but do not boil. Serve with hot french bread for dipping.
    I used my immersion blender before adding the heavy cream to make the consistency extremely creamy.

    This is one of my family’s all time favorites! The love it and it is so quick and easy to make, I do it often!

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