pumpkin soup.

i think i'm going to start a petition to make every grocery and semi-grocery store carry canned pumpkin year round. it's pretty infuriating that it's so hard to find. besides that it's only stocked from mid-november till the end of december, leaving the pre and post pumpkin pie months very challening to fulfill my pumpkin fix. yeah, yeah, yeah, i know i could go buy one of those beautiful organic pumpkins at the farmers market and scoop it out, roast it etc, and perhaps some day i will when i have 4 hours to kill. but these days i'm a lazy lady and canned pumpkin will suffice. if only i could find it! anyway this week's pumpkin craving was sparked by this new addition:
upon receiving the cutest pumpkin mug eva, i thought it would look even cuter filled with some warm, thick pumpkin soup. i did however forget said mug at work, so the cute factor of final product will be a teensy bit lacking. just a heads up from little old me to you.

anyway, i planned on making a big pot of pumpkin soup , but when i couldn't find any canned pumpkin, i had to settle for a mug of pumpkin soup just for me made from the last 1/2 cup of pumpkin i had in the fridge. i was planning on adding this to some oatmeal this weekend, but being a master to my cravings, i decided pumpkin soup for one would make a nice snack.

i started out with a small soup pot on medium heat with 1 teaspoon of garlic oil and a few sprays of cooking spray. then i added 1/2 of a minced shallot and 1/2 teaspoon of minced garlic
plus the spices of course: 1/4 teaspoon bay leaves, chicken seasoning, cumin and parsley; plus 1/8 teaspoon curry powder and red pepper flake. and a good 1/2 teaspoon salt, 1/4 teaspoon pepper and a smidge of nutmeg (unpictured).

give the spices and onion and garlic a good stir to coat before you add in 2/3 cup of chicken stock.
keep stirring and keep the heat around medium, you don't really need this to boil, but simmering would be good. then add your pumpkin, i believe i had about 1/2 cup.
as you stir in the pumpkin, the color changes immeaditely and the autumn aroma really wakes up your kitchen:) i then let everything meld together for about 15 mintues before adding 1/3 cup of skim milk.
once the milk was added, another 5 minutes and the soup was ready to be served with triscuts of course!
ahhh this was pretty tasty for a homemade soup in 30 minutes time. and the recipe could easily be doubled for another person. or more likely for me to have another serving. after all i might as well be honest right?