Almost Fall: Spiced Pumpkin Soup

So the problem with an October birthday is that the school cutoff here is September 1.  Which means Thatkid doesn't start kindergarten until next year, but almost all of his friends start this year.  We've been doing a lot of goodbyes, and he's been a little bummed.

One of his best buds turned 5 in July, but was in Germany at the time.  So when he returned home, he had his buddies over to celebrate.  It was kind of a last hurrah for Thatkid before the big division.  When we arrived at the party, we barely saw him as he tore around the house and yard with his friends.

We caught up with him again during game time - an egg race!  The little boys were so slow and careful as they balanced their eggs.

The big boys were a little faster and more reckless.

Thatkid is definitely going to miss his friends, but he is enjoying being one of the "big kids" at preschool.  And it's not like we won't see these friends anymore.  The nice thing about living nearby is that we can still get together to play.

And of course, there's still the next generation to look forward to!

The nice thing about an October birthday is that it's in October, which is my favorite month.  It's already filled to the brim with activities.  And of course there's October foods - chili and cider and PUMPKIN!

Well, there's no sense in waiting until October, let's get this party started now!  I've got pumpkin beer in the fridge and pumpkin soup on the stove.  It's time.  This soup doesn't rely on the typical cinnamon and nutmeg, although they're in there.  But the addition of cumin, coriander, and mustard give it a warmth and depth that is a far cry from your pumpkin pie.

Spiced Pumpkin Soup

1 small pumpkin, peeled, deseeded and cut into cubes

2 small onions, peeled and chopped

2 garlic cloves, crushed

2 Tbsp butter

1 sprig thyme

4 tomatoes, skinned and chopped

1 Tbsp tomato puree

5 cups chicken broth

nutmeg

3 Tbsp butter

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1 tsp white mustard seeds

cinnamon stick

1. Put the pumpkin, onion, garlic, butter and thyme in a saucepan over low heat.  Cover and sweat for 10 minutes. 
2. Heat the coriander and cumin and crush.
3. Melt butter in a small saucepan and when foaming, add the crushed spices, mustard seeds, cinnamon and some black pepper.  Stir until the mustard seeds start to pop.
4. Remove the cinnamon and quickly pour over the soup.  
5. Mix in the spiced butter and serve.