Serves 4
Prep time 10 minutes
Cook time 20 minutes

Pumpkin SoupIngredients:
1 can (28 ounces) pumpkin
2 Tbsp unsalted butter
1/2 tsp onion powder
1/2 tsp pumpkin pie spice
1/2 tsp smoked paprika
1 tsp maple syrup
2 cups milk
1 cup heavy whipping cream
4 dollops sour cream for garnish
dashes dried parsley for garnish

1. Place the pumpkin in a large saucepan over medium heat
2. Add milk and stir to combine into a dense consistency
3. Cover loosely, stir frequently, and allow to heat until it begins to bubble
4. Reduce the heat to medium low
5. Add the butter, onion powder, pumpkin pie spice, smoked paprika, maple syrup, and whipping cream
6. Increase heat to medium high, and stir constantly just until all ingredients are well combined
7. Reduce heat to low, stir frequently, and allow to heat until time for service

Larry preps corn on the cobThis quick and easy recipe is a wonderful fall dish that compliments so many of the foods that are gathered during harvest season. This recipe has just a hint of the pumpkin pie spice and only a slight backnote of the sweetness delivered by the maple syrup. Although it presents as a savory dish, the hint of coming holidays is fully present. This soup pairs really well with corn on the cob whether served with simple salt and pepper, or seasoned up like we do with our Texican Street Corn