I’m sure you’ve been in suspense all week long, especially you, Georgia Peach, wondering when the pumpkin soup recipe would be posted.

Good news – your wait is over!  Let’s enjoy some soup.  I’m sure you’ve got plenty of homemade pumpkin puree to use up.  I actually still have quite a bit, and I’m open to suggestions for how to use it up… You can only eat so much pumpkin soup.

So, that brings us back to our handy-dandy bowl of pumpkin puree from last week.  Let’s start there, shall we?

Great.  Now, collect the following things:

• 1 tbsp. butter
• 4 c. of your pumpkin puree
• 4 c. of chicken or vegetable stock
• 1 yellow onion
• 1 tbsp. smoked paprika
• 2 c. shredded white cheddar cheese
• toasted pumpkin seeds
• salt and pepper to taste

If you stick with me long enough, I’ll likely post a toasted pumpkin seeds recipe, and then you’ll have that covered.

Here’s a link to the original recipe Smoky Pumpkin Cheddar Soup.  I mixed it up the tiniest bit by using the toasted pumpkin seeds as a garnish instead of the scallions. (Mostly because I didn’t have any scallions. So do what makes you happy… ) Maybe use both! Whoa.

Also, I tried to get lazy and skip the immersion blender step once.  I thought the tiny little onion pieces would be so finely chopped that it wouldn’t matter.  Well, it does matter. Just do it.

Enjoy your pumpkin soup. And your weekend 🙂