Fall is Here… That Means Pumpkin is King
The first way I knew that fall had arrived, even before the temperature has changed, was the arrival of the fall candles at Bath & Body Works. It couldn’t have come at a better time, because my stock of candles had just ran out. It isn’t a coincidence that the most common smell is pumpkin related.
There’s nothing more comforting during the fall than the smell of baked pumpkin pie. But, pumpkin isn’t just for dessert. Growing up, my stepmom used to make amazing beef stew and place it in roasted pumpkins. It was delicious. But a dear friend of mine on Facebook was talking today about what to pair with a butternut squash soup and it got my mind rolling. So I ran to the store and I bought a few things, and I made the most wonderful, comforting dinner.
Fresh Pumpkin Puree vs Canned Pumpkin Puree
Everyone has seen the cans of “pure pumpkin” at the grocery store. Libby’s Pure Pumpkin is the source for more than 85% of canned pumpkin sold in the world. But what’s in those cans isn’t the large pumpkins we use for jack-o-lanterns nor the smaller cousin called “sugar pumpkin”. Instead, Libby’s has their own type of squash called Dickinson squash. They might call it pumpkin, but it more resembles squash. The Dickinson squash’s closest relative is butternut squash.
And with tools like the Instant Pot, it is so easy to make homemade pumpkin puree. In just 25 minutes, I was able to make real pumpkin puree that tastes so much better. I’d never done it before today and I’ll never go back. When I make my pumpkin pies for Thanksgiving, it will be with fresh pumpkins
Pumpkin Sage Sausage Soup
I love this soup. It is healthy. It is delicious. It is amazing. But the great part is it is versatile. Change the seasonings and you can get a completely different flavor. Experiment with it, play with your food. That’s how the best recipes come about.