Last weekend I put together a “Fall Inspired” weekend where I pretty much cooked for two solid days. I cooked 5 different things but only 2 out of 5 were worth blogging and I only photographed 1 of those 2 things because I was so frustrated… It made me sad. So there you have it, even food bloggers have “off” days or “cooking duds”.
By day 2 of cooking I was so bummed that I almost didn’t even make this pumpkin soup. I was about 2 seconds away from throwing the pumpkins I had cut the day before into the trash. I had bought all the wrong ingredients for the weekend… I wanted to make spaghetti squash and bought butternut squash instead. I had no clue there was an actual squash called “spaghetti squash”… lesson learned haha.. Today’s recipe calls for 2 whole Pie Pumpkins and I bought 2 carving pumpkins… I was so disappointed with myself that now you know why I almost gave up… Okay so with that “bright” intro… hahaha let me tell you how things got better! This pumpkin soup came out SO very good that I want to make it again!
Original Recipe from The Pioneer Woman
Ingredients and Recipe Modifications: I followed the original recipe to the letter pretty much. Below are my mods, just incorporate them to the appropriate part of the original recipe.
-1 3/4 Carving Pumpkins (I bought the wrong ones but they were very tasty none the less. 1 3/4 carving pumpkins will make double the recipe listed so you will need double the ingredients. I basically bought 2 pumpkins but only used 3/4 of the 2nd pumpkin because it was A LOT OF PUMPKIN!)
-Veggie and Chicken broth (originally bought veggie broth for the recipe but since I didn’t know I needed to double the recipe to accommodate the amount of pumpkin I bought, I used both Chicken and Veggie broth because that is what I had.)
-Substituted Nutmeg with Pumpkin Pie Spice (turned out that I was out of Nutmeg but the Pumpkin Pie Spice turned out to be better in my opinion than Nutmeg would have been. I used the same quantity she listed in the original recipe)
-Salt to taste. When I originally prepared the soup per the directions, it was too sweet for my taste so I added salt to counteract the sweetness. I pretty much added little by little, stirred and tasted until it was perfect for me.
-Added about 3/4 cups more of heavy cream than in the original recipe. I wanted mine extra creamy.
-Cooked 1 slice of bacon per person. Make sure the bacon is crispy so you can crumble it on top of the soup.
I paired the soup with delicious Asiago Bread from the Burke Farmer’s Market.