It really felt like Fall in San Francisco yesterday.

Since our SF summer was rather short (but sweet!), I didn’t think I’d be this excited about crispy fall weather.

But lo and behold, I found myself smiling at the morning’s first chilly breeze, and opted to celebrate with a decidedly autumn inspired dinner.

I ripped out a page with this pumpkin soup recipe from last month’s Better Homes & Gardens, and I’ve had it on my fridge for a while.

I love soup. One, because it’s easy. Just dump everything into a pot and you’re done. And two, because it’s delicious.

Also, I have an obsession with all things pumpkin. Match made in heaven.

Such an easy and comforting meal.

All you need is: Chicken broth (or vegetable broth if you prefer), quick cooking barley/grain blend, spicy sausage of some sort, onion, apple cider vinegar, maple syrup, sage, lots of salt and pepper, and of course–a can of pumpkin.

There are four easy steps:

1. Sauteé sausage/2tbsp sage/onion together in olive oil

2. Add 4 cups chicken broth and the barley/grain blend. Let it come to a boil and then simmer for 12-15 minutes.

3. Mix in the pumpkin, 1tbsp maple syrup, 1tbsp apple cider vinegar, and plenty of salt and pepper.  (you can add more to taste obviously. I also added paprika and a bit of chili powder for an extra kick.)

4. Serve garnished with green apples, parmesan, and more sage. ENJOY!

Pretty delicious if I do say so myself.

Don’t you LOVE curling up with something warm to eat on a cold evening?

I’m thinking I’ll whip up some apple crisp tonight…


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