Autumn Advances So The Soup Is On (October 4 – October 10)

We wait months for autumn’s embrace. Gone is the glare of summer and we welcome the mood for soothing soups. Barley soup is wholesome and it can be enriched with a beef bone that contains marrow. A browned lamb shank makes a great soup starter. Minestrone soup tastes fresher with chunks of Roma tomatoes; but, the easiest is my recipe for pumpkin soup which is the perfect greeting for those autumn breezes.
Kelly’s Easy Pumpkin Soup
Slowly heat two 29 oz. cans of pumpkin on the stove. Add a dash of Sherry, a dash of cinnamon, a 1/2 cup of apricot nectar and just enough cream to create the thickness of the soup that is desired. Stir well and serve hot. How easy and how fitting it is for an October evening. © Kelly McBride Loft

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