Ain't No Lie

This soup had a lot to live up to, being that it was a pumpkin soup and I am queen of the pumpkin. Pumpkins and squashes just make the best soup bases and I love to take advantage of that fact year round. Plus pumpkin is excellent for Thatdog's digestion, so we always have some in the house.

To be fair, although this soup will obviously be compared to my other pumpkin soup recipes, it didn't have to try too hard to please. The benefit of loving pumpkin is that I'm pretty much happy with any pumpkin recipe.

Like the rest of the soups I have made so far, this was much less thick and creamy than I was expecting. It seems like FF is well aware that it's too early in the year to ditch those New Year's Resolutions. And besides, the beauty of pumpkin is that it kinda works as its own thickener, so this was almost thick enough for me. I would probably throw it in the blender or food processor next time to push it right into the "thick enough" realm without having to add anything. I float some cream on the top anyway (whip it first, but don't add sugar and it'll stay lovely and floaty on the top) to add some creaminess.

Pumpkin Soup (From The Fannie Farmer Cookbook)

• 2 medium onions, chopped
• 2 Tbsp butter
• 1 Tbsp flour
• 3 cups chicken broth
• 2 cups pumpkin puree
• salt and pepper

1. Saute the onions with the butter in the bottom of a heavy, large saucepan over low heat until soft.
2. Sprinkle in the flour; stir and cook 2-3 minutes.
3. Gradually add the chicken broth whisking thoroughly, then the pumpkin puree, ad cook gently about 15 minutes.
4. Salt and pepper to taste.