It is easy to warm up with a good bowl of soup.
During the holidays, I love making Spicy Pumpkin Soup for family gatherings. I’ve combined bits and pieces of various recipes, so, unfortunately I don’t have a clear direction to point you.
Roast a pumpkin. Good options are Pink or Blue Banana, Sugar Pie, Speckled Hound, Golden Hubbard or any other edible pumpkins.
Scoop out the roasted pumpkin flesh and combine with stock (chicken, vegetable or home-made ham stock). Let simmer on the stove. Add the stock to the point of consistency that you prefer. I like mine pretty thick. But I always add more as the soup cooks.
Saute your veggies. I keep it simple: chunky onions and garlic; but you can add carrots and/or celery.
Add your spices. Salt and pepper are standard, but I want some heat in my soup, so I add red pepper flakes and maybe cayenne pepper. Don’t worry if you go a little heavy handed with the spices. Adding cream before serving helps to cut the heat.
And to make the soup a tad heartier, I chunk up a ham steak and add that to the pot.