Pumpkin Soup

The weather here in Charleston can be deceiving, is it really fall or is summer still holding on? Sometimes the appearance of pumpkin flavored things is the only way we know fall has officially arrived.

We spent hours dreaming about a time when it would be cold enough to make this pumpkin soup from Rachael Ray. Luckily, we’ve been having some fabulous fall weather and we finally got to make it. Well, we tried to make it but you know how things go in the kitchen, sometimes recipes just don’t get followed… So here’s what we did:

1 tablespoon olive oil

2 tablespoons butter

1 medium yellow onion, finely chopped

2 handfuls of brussels sprouts, chopped

2 cloves of garlic

4 tablespoons Cocoa Nib Rub ~ more or less to taste

3 tablespoons all-purpose flour

6 cups beef, chicken, vegetable broth

1 can pumpkin puree

2 cups heavy cream

Heat medium-sized soup pot over medium high heat. Add oil and melted butter. Add onion, brussels, and Cocoa Nib Rub. Cook until tender. Add flour and cook for a minute. Pour in broth and bring liquid to a bubble. Add in pumpkin in large spoonfuls to incorporate into broth. Simmer 10 minutes to thicken a bit then add cream. Reduce heat to low and keep warm until ready to serve.

We topped our soup and with chopped pecans roasted with our Pecan Pie Spice and served it with buttermilk biscuits!