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…