Pumpkin soup: new winter go-to meal

Usually I go through a phase where I'm crazy about a certain color.  During my lifetime I've had obsessions over the color pink, purple, red, white, then pink again.  It seems though, I'm now into an orange phase - at least when it comes to eating.

This winter I've been constantly on the lookout for anything pumpkin.  Ever since I learned about the pure awesomeness that is pumpkin, I've been craving eating it in any way I can get it, be it in pies, soups, oatmeal, fried, whatever!  So just why is pumpkin so amazing?  Well, it's got a fantastic portion size : calorie ratio meaning you can eat tons of it guilt-free, it's very low in saturated fat, cholesterol and sodium, and super high in nutrients like Thiamin, Niacin, Iron, Folate, Magnesium, Potassium, Riboflavin, and Vitamins A, C, E, and B6 to name a few!  The only downside is that on its own, this humble gourd doesn't have much flavour.  Add a little bit of spices though and it transforms into a flavourful feast.

Recently, I've loved picking up a few cans of pumpkin puree to whip myself up a quick pumpkin soup.  This super easy meal requires only half an hour to make and tastes delicious on its own, or as a side.  Here's the recipe courtesy of The Wicked Noodle:

• 1 T extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4 t dried thyme (or 1 tsp fresh)
• 4 cups roasted pumpkin (or 2 15 oz canned pumpkin)
• 6-7 cups reduced sodium chicken stock (depending on how thick you like your soup)
• 1 tsp salt & lots of freshly ground black pepper (both approximate, season to taste – don’t be afraid to season liberally)
• garnish with finely minced parsley

Heat a T of olive oil in a dutch oven. Saute onions over medium heat until translucent; add garlic and thyme and saute a few minutes more.

Add pumpkin and chicken stock, stir to combine. Simmer for 15-20 minutes, then blend with an immersion (hand) blender. Alternatively you can use a standard blender. Season with kosher salt and freshly ground pepper; garnish with finely minced parsley. (Add a small dollop of creme fraiche and swirl, if desired).