Autumn in a bowl

Really, there is nothing new under the sun.  The late great Chuck Williams often said the same about food.  So this recipe is not original to me. she said with no apology.  I offer up one of Jacques Pepin's recipes as the quintessential autumn soup. This is from his book Fast Food My Way  This is one of the few cookbooks I actually use.  And who doesn't adore Chef Pepin?

Since I've started a new chapter in my life, which includes a renewed interest in cooking and baking, I'll probably come back to blogging here now and again.  But I am NO food blogger. Those geniuses are creative and fabulous photographers.  Not me.  I just want to share good tastes I've tripped across in my mad cooking episodes.

Pumpkin Soup with Toasted Walnuts

serves 4

INGREDIENTS

1 1/2 tbsp olive oil

1 c coarsely chopped onion

1 c coarsley chopped celery

2 garlic cloves, peeled and crushed

4 c chicken stock

3/4 tsp salt

1/2 tsp black pepper

15 oz can pumpkin puree

1 1/2 tbsp butter

1/2 c sour cream

20 walnut halves, sprinkled with a dash of salt and cayenne pepper and toasted on a cookie sheet for 10 minutes at 350F

1 tbsp minced fresh chives

DIRECTIONS

1. Heat the oil in a large saucepan over medium heat and add the onion, celery, and garlic.  Cook, stirring occasionally, for about 2 minutes to soften the veggies.  Add the chicken stock, salt, and pepper, and bring to a boil.  Boil for 6-8 minutes, then stir in the pumpkin puree.  Mix well, bring back to a boil, and boil for 5 minutes.  Emulsify with a hand blender or in a food processor.

At serving time, reheat the soup and stir in the butter.  Mix well to incorporate.  Serve in bowls with a heapping tbsp of sour cream in the center of each and 5 toasted walnuts and a sprinkling of chives on top.