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I have been holding onto this recipe for weeks and today is so cold and drizzly that I think it is the perfect time to share it. When it is 80 degrees outside it is hard to share fall flavors, and soups. I think it was almost a month ago when I posted a picture on Instagram and asked everyone to guess the secret ingredient and now that it is acting like fall around here I can really get into the season change and just shower you with all kinds of fall, winter, Thanksgiving, and Christmas goodies. So, get ready, here we go!
I can personally eat soup all year long, but you must admit that there is nothing better than sitting inside on a dreary wet day, or coming in from playing out in the snow, and sitting down with a comforting bowl of steamy hot soup. It warms you up, relaxes you, and comforts you all at the same time. The recipe I will be sharing with you today is just full of fall flavors. It is filled with pumpkin and cinnamon to up the comfort factor, and on top of everything else, it is low calorie. Paired with a nice toasty sandwich you will have a meal to remember.
There is no better way to enjoy your soup than sitting in a nice, warm, cozy house. Something I have found that helps to keep your house nice and warm is having tinted windows. This simple upgrade can keep your house warm in the winter, and cooler in the summer, not to mention it helps to lower the cost of your electric bill. For me, that is something to seriously celebrate. UHS Window Tinting and Blinds has been sharing their expertise in window film, and coverings, for 30 years. When you are looking to upgrade you want to put your home in the most professional hands possible. This company is committed to excellence and customer satisfaction. I absolutely love how the owner challenges customers to go online and try to find one bad review. To me, that shows superior customer service, and satisfaction!
Now that we have all your “cozy factors” in order let’s talk soup. Just a few tips on how to throw this recipe together, and you will be on your way. The heart of this soup is pumpkin. Just like my Pumpkin Pie Ravioli with Sweet Coconut Cream I decided to use a sugar pumpkin. I cut it in half, seeded it and cleaned it, placed it cut side down on a foil covered cookie sheet and baked it at 400’f for 30 minutes. I used one half, which yielded a little more than a cup after it was cubed, and then I used the other half for the recipe above. Make sure before you peel off the skin, lightly scrape the inside to remove the excess strings that have created a layer while cooking. Then the skin peels right off and you can chop the pumpkin into squares. Voila! You are ready to make some soup.
When I was creating this soup, I was thinking of calling it “a cup of soup” just because all the measurements are basically a cup of this and a cup of that. You have five veggie ingredients, and some seasoning, water really doesn’t count. If I may, I have to say that this is probably the easiest soup in the world to make, and remember off the top of your head. Nothing funky, nothing weird, just veggie soup that warms you from the inside out. You probably already have all the ingredients in your pantry, so hurry up and make a pot so you can sit back, relax, and enjoy!
Are you a seasonal soup person, or do you like soup all year long?
Fall Soup with Pumpkin & Cinnamon
By Angie Gouchenour
4 – 1 cup servings
1 cup chopped tomato
1 cup chopped onion (I used frozen)
1 cup chopped bell peppers (I used a mix of orange, green, and yellow)
1 cup chopped celery
2 cups water
2 bouillon cubes (I used beef)
½ teaspoon dried oregano
1/8 teaspoon black pepper
1 teaspoon ground cinnamon
1 cup baked cubed pumpkin (See notes above)
Add the tomato, onion, peppers, celery, water, bouillon cubes, oregano, black pepper and cinnamon together in a medium sauce pan and bring to a boil
Reduce the heat and simmer for about 20 minutes, add the cubed pumpkin and simmer for another 10 minutes