October is my favorite month because it’s the beginning to the holiday season! I love being festive with my food for the holidays and this pumpkin soup can dress up your dinner for Halloween or can even be used as a pretty side for Thanksgiving!

1/4 tsp. fresh thyme

1 garlic clove, minced

1 tbsp. olive oil

1/4 cup heavy cream

1/4 tsp. pepper

2 stalks celery, chopped

garnish with pumpkin seeds and heavy cream

-Prepare your mini pumpkins by cutting off the top and scooping out the insides, you can either serve the soup in the raw pumpkins or you can roast the pumpkins in the oven for 1 hr. in a 325F oven. Roasting makes it easier to remove more of the inside and it give the pumpkin a rustic look.

-Saute onion, garlic, celery, salt in your soup pot with olive oil until soft. Add chicken stock, pumpkin puree, thyme, parsley, and pepper to the pot and bring to boil, once it reaches a boil reduce heat to low and simmer for 15 minutes uncovered.

-Puree the soup in a blender until smooth. Return soup to pot and bring to boil, reduce heat to low and add in heavy cream, cook for an additional 15 minutes.

-Serve the soup in hollowed out pumpkins, garnish with pumpkin seeds and a few drops of cream. And for a decoration tip, use a toothpick to give your cream a marbled look on the soup!