Pumpkin Soup

^{13°C. Showers. In July.}

^{Rather than let the forecast get me down, I am embracing the rain, as it is giving me a chance to make soup! The weather is allowing me to enjoy it without questioning my sanity for eating hot soup on a hot day. So yesterday that's exactly what happened.}

This soup may scream Autum not only because it is a soup, but because it is a pumpkin soup. And it's got tons of fall flavors, not only the aforementioned pumpkin- but cinnamon, and nutmeg. (Now that i'm writing this ginger would have been right at home here, but I forgot about it at the time. Oops.) But whatever, I still have 6 cans of pumpkin from last fall. So it's a helpful soup.

As with all my recipes, this is all an approximation. So take it with a grain of salt. (Literally... Get it? SALT? FOOD! Haha!)

Erm....this will serve around 4.

Pumpkin Soup

1/2 onion, diced

2 carrots, sliced

2 cloves of garlic, crushed

2 tbsp olive oil

1 can of pumpkin

1 can of fire roasted tomatoes

1 can of black beans

1 box of veg broth (no idea how much this was...it was a smaller box though?)

3 tbsp yellow curry powder

1 tbsp cumin, coriander,

paprika, nutmeg,

3 tbsp of parsley (dried or fresh)

splash of lemon juice

lil' splash of maple syrup

2 cinnamon sticks

red pepper flakes (to taste)

Heat the oil and add the onion, garlic, and carrots. Soften and add your spices. Cook a min or so. Add the pumpkin, the beans, the broth, and the tomatoes. Also take one of the empty cans and fill it with water, then throw it in the soup. Add the cinnamon sticks. Let simmer a while. 10-15 mins. Then add the parsley, lemon juice, maple syrup and red pepper flakes.

Serve with a dollop of sour cream, and garnish with green onions and pecans if you are so inclined.