There are times it’s so darn hard to make the food you’re craving… Every year, on or around Halloween, I’ve kept with the tradition of making something pumpkin based. For a few weeks now, all I could think of was pumpkin soup. Creamy, onion-y, silky, and perfect, alongside something comfortable and salty, like a grilled cheese, a bowl of warm soup is just about perfect.
The only problem with pumpkin soup? It takes a while. I love roasting a gourd, but the caramelizing of the onions, pureeing a cooked pumpkin, tempering the cream until things are just right… it takes a while. This year, I decided to take it easy on myself and try out the Pumpkin Bisque Starter from Williams-Sonoma. The starter called for an addition of 2 cups of broth. I chose the organic, free-range chicken broth from Whole Foods, and added a single cube of the Bou chicken bouillon as well. Heating it slowly, whisking the broth into the thick starter, I ended with a super silky dinner that I wouldn’t have been able to tell wasn’t homemade.
Topped with a drizzle of olive oil, fresh pepper, and a smattering of roasted, salted pumpkin seeds, it looked as lovely as it tasted, and- as simple as it was to pull together- I’ll be happy to use it as a first course for fall dinner parties as well.
Happy Halloween, friends!
** this post is not sponsored in any way. all thoughts and opinions are my own **