Eat this!! Two Step Pumpkin Spiced Soup (scary easy!)

The weather this week is perfect for my offering on EAT THIS!...It is my Pumpkin Spiced Soup.  I took a traditional pumpkin soup and added a few unexpected ingredients to create a spicy filling savory treat!I know most of us in Salem are busy preparing for the festivities on Thursday…and by the time we get home after sitting through the atrocious traffic the last thing any of us want to do is cook a big meal. So I literally made this like a two-step process but the result will be layers of fall flavors and an extremely satisfying meal.The soup is thickened by pureeing the beans and some stock.I broke the recipe down into two sections; one takes place in the blender and the other in your soup pot.  The little surprise is I finished the soup off with some Egg Nog instead of the usual cream. And believe me you will not be sipping  warm pumpkin pie.. it adds just enough balance to the aromatic spices to create a wonderful sensory experience. You could really go into Fall over load and enjoy this with some caramel apple cider (or some mulled wine) and a nice rustic bread. Bon Appetit!! Have a safe and Happy Halloween!

1 large can Pureed  Pumpkin

1 can white cannellini beans (drained and rinsed)

4 cups chicken stock

1 small onion diced

1 small clove of garlic finely diced

2 tbsp butter

¼ cup sherry

¼ cup Egg nog (or cream)

1 tsp pumpkin spice

1 tsp cayenne pepper

1 tsp sage

1 tsp nutmeg

PART 1

In a blender blend the beans with one cup stock and set aside.

Part 2

Over med high heat melt butter and sauté the onions and garlic. About 3 minutes then add the sherry and cook another minute. Add your pumpkin remaining stock and spices.bring to a slight boil and then add the beans mix to thicken the soup. Stir till well blended and then simmer on low. Add in the egg nog. Remove from heat and cover.  Serve when ready.(FYI it is even better the next day and the calorie for one cup is under 200!!)