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I made something yummy. It made me giddy just making it. A couple of years ago I started following the Starbucks rule of pumpkin treats. Starbucks begins selling their pumpkin spice latte on September 1 every year. Therefore, I think it’s acceptable to begin making pumpkin treats on September 1, too. Hence…my second pumpkin treat this week alone. Remember these yummy pumpkin cupcakes from earlier this week? They lasted about 5 minutes. Maybe.

Luckily, we had a cold front coming through this week so it was perfectly acceptable to make a yummy pumpkin soup. With a kick. And it’s super easy.

Try it. You’re stomach will love you.

Sweet n’ Spicy Pumpkin Soup
2 tablespoons butter
1/2 an onion, chopped
1 tablespoon olive oil

1-29 oz. can pumpkin
1-15 oz. can pumpkin

1-29 oz. can full of water
1 teaspoon fresh cilantro
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 cup brown sugar
1/2 cup heavy cream
1/2 tsp ginger
1/2 cup chopped hazelnuts 

Melt butter in a large saucepan on medium heat. Once melted, add the chopped onions and olive oil and simmer for 5-10 minutes until onions begin to turn soft and you can see through them. Add both the large and small cans of pumpkin, the large can of water , and freshly cut cilantro and stir, mixing well. Cover and let simmer on low for about 10 minutes. Add cinnamon, cayenne pepper, brown sugar, cream, and ginger and stir well. Let simmer, stirring occasionally, for at least 10 minutes. Add additional spices as necessary to suit your tastes. Garnish with hazelnuts right before serving. Makes approximately 6 servings.