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If you plan on getting or have already purchased a pumpkin, don't throw away the inside stuff. MAKE SOUP! It's so easy. Chef Brad Valley from Saginaw has a great pumpkin soup recipe. He made it during NBC 25 Today and we all loved it. I prefered the heartier soup, that was fresher, as opposed to the one that uses canned pumpkin. (see below) But both soups were tasty and a dollop of sour creme make them perfection! Great way to spend a lazy weekend afternoon: making soup.

Easy Pumpkin Soup

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1 28 oz can of pumpkin

1 box organic low sodium chicken broth

1 pint heavy creme

1 teaspoon each: onion powder, garlic powder, sweet or spicy curry powder

salt and pepper to taste

pinch of sage

Combine, gently heating (do not boil) and serve. Add dollop of sour creme

For the heartier recipe that takes a bit more time: http://www.2611mb.com/Recipe-of-the-week-.html

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Pumpkin Soup from sratch 28 oz can of pumpki

EasEasE1 28 oz can of pumpkin (NOT pumpkin pie filling)

•1 box of organic low-sodium chicken broth

•1 pint of heavy cream

•1 teaspoon each: onion powder, garlic powder, sweet or spicy curry powder 

•Kosher salt and pepper to taste

•Pinch of sage

n (NOT pumpkin pie filling)

•1 box of organic low-sodium chicken broth

•1 pint of heavy cream

•1 teaspoon each: onion powder, garlic powder, sweet or spicy curry powder 

•Kosher salt and pepper to taste

•Pinch of sage