Two 16oz boxes of organic pumpkin puree, or two 15oz cans of the same
2 tablespoons EVOO
1 small onion, chopped small
1 teaspoon of dried thyme
3/4 teaspoon pink Himalayan sea salt (or salt of your choice)
1 32oz box of organic chicken stock
Step 1: Put It All Together
You chopped your onions really small, right? Good. Now sauté them in a small soup pot with the EVOO, the thyme, and the salt. Let the onions get nice and soft, transparent.
Stir in one box of pumpkin. Thin it out with a bit of the chicken broth. Stir in the other box of pumpkin. Add more chicken broth until you like the consistency.
If it's cold outside and I need something thick in my belly after work, I use less broth. Any other time, or if I need to stretch it out an extra serving, I thin it out with more broth. Feel free to use the whole box of broth for a thinner soup, or you can save some of it for another cooking adventure.
Simmer your soup until the dried thyme softens, then dish it out, top it with however much goat cheese you think you'd like, eat and feel happy.
Remember, pumpkin soup isn't just for autumn. Have this anytime. You can even chill it and eat it as a summer soup while wishing that autumn would hurry up and arrive.
UNIMPORTANT SIDE NOTE:
In the photo, the spoon looks greasy. It's not. I "retouched" my own reflection out of it and it turned out odd. This is weird and of no consequence. The end.