No lie…I’m going to a taping of The Price is Right tonight!!!!!!!!!
Words cannot express my excitement over this. I grew up on The Price is Right. As in, I used to be “sick” on a semi-regular basis back in high school and a more semi-regular basis in college…and it may be because I was obsessed with day time TV. Topping the charts was 10am and The Price is Right. I never missed it when I was playing hookie from school. I rarely missed Maury, either…but, let’s just say that show has changed a bit with time.
…and not in a good way whatsoever.
The Price is Right has changed, too. This Drew character. Love’em, but he’s no Bob. Nope, nope, nope.
But my big name tag button — I’m pumped for that. And Plinko remains. Oh yes.
You guys, what if I end up as a chosen contestant!? Eeeep! I can hardly contain my excitement.
I need to 1. make it through the work day and 2. find out when the show airs!
When I saw this soup on my friend Coleen’s blog, a similar wave of excitement rushed over me.
I think it was the sugar in the recipe. No, seriously. The sugar and cayenne are what make this recipe. The cinnamon, too…obviously.
I had planned to use half and half and low-fat milk as Coleen’s version called for, but when I discovered my half and half had curdled before its expiration date, I punted with what was on hand. The depth of flavors ran deep enough that nonfat milk served its purpose in creating a creamy, rich, truly decadent pumpkin soup. Fall won’t be complete without this gem.
- 2 Tbsp unsalted butter
- 1 cup yellow onion (about ½ onion), finely chopped
- 2 (14 ½ oz) cans low-sodium vegetable broth
- 1 (15 oz) can pumpkin puree
- ½ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground pepper
- ⅛ tsp cayenne pepper
- ¼ cup brown sugar, packed
- 1 cup nonfat milk
- Melt the butter over medium-high heat in a heavy-bottomed pot. Once hot, add the onion and saute for 4-5 minutes, or until tender. Add one of the cans of chicken broth, stir and bring to a boil. Once it reaches a boil, cover the saucepan, reduce the heat to low, and simmer for 10 minutes.
- Remove pot from heat, and puree the onions and broth until smooth with an immersion blender or carefully transfer to a blender and puree, venting to allow heat to escape. Return mixture to pot.
- Add the remaining can of broth, pumpkin, salt, cinnamon, ginger, nutmeg, allspice, black pepper, cayenne, and brown sugar. Stir until all ingredients are blended and bring soup back to a boil over medium-high heat. Cover, and reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the milk. Serve hot.
T-14 hours until The Price is Right! 😀