There’s no season like soup season.
We had our very first snowfall of the year last week. Super early for DC standards since it doesn’t usually snow until mid-January. In usual DC fashion, federal offices were open on time, but the roads were practically undriveable (yes I just made that word up). Of course, I had a meeting downtown bright and early. I decided to take the metro, since getting into the city even without snow is what nightmares are made of. Well, I made it all the way in, and had just gotten off at the closest metro stop (which still had me walking about 15 minutes to the meeting) when I got a text letting me know the meeting was changed to call-in only. Convenient. So what did I do? I put myself back on the metro but instead of heading home, I went to the metro nearest my office. Snow in the burbs was the worst. Just imagine slushy snowcone roads. God bless the genius behind uber!
I will be the first to admit that I am a terrible driver in the snow. I actually start freaking out and I’m so terrified of the idea of slipping and sliding that I psyc myself out. I’m so glad I didn’t drive. It was absolutely not worth the anxiety or the risk to my, or anyone else’s life.
After what seemed like the longest day ever— let’s just say I had meeting after meeting— I made it home where I shamelessly got into my cozy pajamas and slippers and made myself a steaming bowl of Savory Pumpkin Sage Soup. Boy was I happy I had homemade chicken broth in the freezer.
Ingredients
- 2 tablespoons butter
- 1 clove garlic
- 1 medium onion, chopped
- 1-2 tablespoons fresh chopped Sage
- 1 can pumpkin Purée
- 1 stalk celery, chopped
- 4 Yukon gold potatoes, peeled and cubed
- Salt, to taste
- 1 cup carrots, chopped
- 4-5 cups chicken stock
- (Optional: 1 tablespoon sour cream)
Instructions
- In a medium stock pot, melt the butter over medium-high heat
- Add the onions and garlic and sauté until the onions are slightly yellow
- Add the sage and stir, cooking for about 2 minutes, until fragrant
- Add celery, carrots and potatoes, cover and cook for 5 minutes until soft
- Remove cover and add pumpkin purée and chicken stock
- Bring to a boil, then turn heat down to low and cook for 15 minutes.
- Use an immersion blender to blend the soup u til smooth and lump-free
- (Optional: stir in one tablespoon sour cream)
