bertha's kitchen // chunky pumpkin soup

My blog is turning into outfits and soup.  I grew up with soup that came out of a can, so lately I've been pretty excited about making soup from scratch.  Canned soup is just fine, but I love the process of making soup.  It makes me feel a bit like a wizard concocting a potion, tossing in this spice and that veggie.  And a good soup can be so filling.

I've been tending towards soups that are more smooth, pureed, and creamy, but I like that this one is more chunky.  I've altered this recipe a bit from my Grandma's original recipe, adding a few more spices and such, just to breathe new life into it.  Most pumpkin recipes that I eat this time of year are more on the sweet end of the spectrum, but pumpkin is such a great savory flavor as well.  Plus, it gives a nice thick texture to the soup that I really liked.  This recipe is really easy, quick, and straightforward, so if you're new to making soup from scratch, this would be a great beginning recipe!

3 cups chicken broth
1 can diced tomatoes
1.5 cans pumpkin puree
1 cup chopped carrots
1.5 cups chopped celery
1.5 cups water
2 cloves garlic, minced
dash of seasoning salt
1/2 tsp curry powder
1 tsp sriracha

Combine all in a saucepan and bring it to a boil.  Turn to low and simmer for 30 minutes. Tastes delicious with some crusty bread toasted with cheese on top!  According to my Grandma's notes, this soup freezes well, so you can make a bunch and save it for later!  That is, if you don't eat it all right away.