Fall is here and in its peak in some areas of Colorado. It wasn’t the sunniest of days to be leaf peepin’, but still a spectacular view. The aspens are all vibrant yellow, orange and even a speckle of red on some tops. Fall is definitely my favorite season. Growing up in New Hampshire, I was a bit spoiled with Fall. All the beautiful colors, especially those maples. The cool crisp mornings and warm afternoons, it’s the perfect time of year.
This Curry Pumpkin Soup has been a favorite for years. My Mom used to make it for us. Now, I can hold my own in the cooking department, but why is that it never tastes as good as Mom’s? Same recipe – just Mom’s taste better. Not saying that this doesn’t taste good. If it didn’t, I probably wouldn’t have made again. But there’s just something about Mom’s cooking. I like this recipe because it’s tasty, super easy and it can be ready in about 30 minutes. Also, this soup is gluten-free, vegetarian and can even be vegan with a few adjustments.
I have a few more leaf peeping trips planned this fall. We are trying to visit the Maroon Bells (absolutely beautiful) and Crested Butte, which will be my first visit. Do you have any fall foliage trips?
- 2 tablespoons butter
- ½ cup onion, chopped
- 1 teaspoon curry
- 1 teaspoon gluten-free all purpose flour
- 4 cups chicken or vegetable broth
- 1 can pumpkin purée
- ½ teaspoon salt
- 1 teaspoon brown sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 cup milk
- In a large saucepan, melt butter over medium heat and sautée onion.
- Stir in curry and flour, let bubble.
- Stir in broth, pumpkin, salt, sugar, nutmeg and pepper.
- Bring to simmer and then stir in milk.
- Let simmer until heated through.
- Garnish with polenta croutons.