Pumpkin Soup

Nothing launches me into the realization that it's finally fall like seeing pumpkins at the grocery store. I decided that this was the year to use real pumpkin more than canned pumpkin in random fall favorites. Pumpkin is one of my older sister's favorite things, and since she and my nephew came for a visit last weekend, I figured it was a perfect time to pull out my Pumpkin Soup recipe. I got this recipe from a cookbook I've had for as long as I can remember called French. 

Serves 6 to 8

1 large onion, chopped
2 shallots, chopped
2 medium potatoes, peeled and cubed
6 cups cubed pumpkin
8 cups chicken or vegetable broth
1/2 tsp ground cumin
pinch of ground nutmeg
salt and pepper
parsley or chives to garnish (optional)

1. Melt the butter in a large saucepan. Add the onions and the shallots to the pan and cook for 4 to 5 minutes until just softened.

2. Add the potatoes, pumpkin, broth, and spices to the pan, and season with a little salt and pepper. Reduce the heat to low and simmer covered, for about 1 hour, stirring occasionally.

3. With a slotted spoon, transfer the cooked vegetables to a food processor and process until smooth, adding a little of the cooking liquid if needed. You can also use an immersion blender, if you have one! Return the puree to the pan and stir into the cooking liquid. Adjust the seasonings and reheat gently. Garnish with the fresh herbs.