Made up Pumpkin Soup Recipe

Creating new recipes is something that has always intrigued but scared me. Considering some recipes that I follow to a T are still terrible, making one up seems risky. However! I think I've learned the secret: start with a tried and true recipe and then tinker away. I wanted to cook a pumpkin soup Monday night, because I had defrosted a pie pumpkin a few days ago and hadn't attended to it. But I didn't want to make Black Bean & Pumpkin Soup, which, though a favorite, uses precious CSA Hopi beans and we only have 2 cups left in the freezer (the recipe uses 4 cups.) So, I found a recipe that had all rave reviews, plus some suggestions in the comments, and tinkered away. Here is my version of a homemade, all local, delicious yet simple Pumpkin Soup. All ingredients but spices from my CSA.

1 sugar pie pumpkin (yields about 4 cups)
1 large onion, chopped
2 cloves garlic, minced
6 cups veggie broth
2 TBSP peanut butter
2 TBSP ginger
1 TBSP nutmeg & thyme
salt and pepper

Bring all ingredients to a boil and simmer 30 minutes. Puree then add 1/2 cup milk (we used homemade almond milk). Stir to combine.

I served our soup garnished with crispy onion straws and freezer coleslaw on the side. Later in the week (this makes a lot of soup!) we had it alongside Rosemary Butter Rolls and baked squash. I probably roast a squash every other day; I either brush it with butter and sprinkle on brown sugar or brush it with olive oil and sprinkle on some curry. Either way, it's a ridiculously easy, fool-proof and versatile way to use up the squash.