By Caitlin Addlesperger
The Sheridan Press

The key to my favorite pumpkin soup? A real pumpkin.

Few cooking tasks bring out your inner child like carving open a pumpkin and scooping out the seeds and fiber. It’s interactive and entertaining — with just the right amount of danger.

I recently paired homemade pumpkin puree with our kitchen staples: garlic, spinach, black beans and tomatoes. Savory with an underlying sweetness, this soup has been the perfect lunch over these crisp, sunny October days.

And it keeps on giving: One pumpkin yielded cups and cups of puree, so my husband and I have been able to enjoy the warming dish every day for the past week. To keep the leftovers interesting, we have topped the soup with a fried egg, added it to quinoa and simply paired a bowl with a thick slice of toast drizzled in olive oil.

Get the recipe!

About The Sheridan Press
The Sheridan Press has served Sheridan County, Wyoming, since 1887. The award-winning independent newspaper offers print and online news delivery platforms to the thriving community, which boasts a college; a lively arts, culture, and music scene; a bustling downtown; and many other amenities, including unlimited outdoor recreational opportunities. To subscribe to The Sheridan Press, click here.