I'm a sucker for soup.
Granted I could have soup in all kinds of seasons, however fall and winter is where it is most appreciated...Considering the chill in the air and the slow turning darkness of the days.
Recipe inspired by The Wicked Noodle
Considering I didn't measure...
I used approximately:
1/4 Onion chopped
2 cloves garlic
Thyme (eyed it out)
2 cups homemade pumpkin puree
Veggie stock (approx 1/2 pint)
In a soup pot, I used olive oil....Tossed the onion til it was opaque, followed by the garlic.
Poured in the soup stock and the pumpkin puree....Added the thyme, garlic and pepper.