This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.
The leaves are falling, and the evenings are just beginning to get crisp. We are in Kentucky so the days still get up into the 80’s but I love that the mornings and evenings have just a little bit of edginess to them. It’s the warning, the ushering in of the cold winter to come. The time of knee boots, chunky sweaters and scarves is bearing down upon us and I can’t wait! Pumpkin patches, hay rides, candied apples, warm apple cider, hot toddy’s….shhhh…are just a few of my favorite things about fall.
Pumpkin spice everything has really taken off, everywhere you look there is pumpkin something or other. I saw pumpkin pasta sauce today! I love pumpkin pie, and just about pumpkin anything, except coffee. I know, I know, sacrilege, but I am a coffee purist and I love the taste of coffee. But what do you do with pumpkin if you don’t make it into a pie? I mean are there even other uses?? Well, I sat thinking about this the other day. What can I do with pumpkin, that is not sweet? It is a vegetable, from the squash family, there has to be more to pumpkin thanpies, cookies and cheesecakes! I started thinking about the other winter squashes, butternut, acorn, and all the different ways to prepare them, and I decided I wanted to make pumpkin soup.
Now you guys know I couldn’t just open a can of pumpkin I had in my pantry and dump it into a pan and let it go, right…..LOL. I like to use my pantry ingredients and elevate them and take it just one step further. I knew that pumpkin naturally pairs well with nutty flavors so I decided to make a brown butter sauce. You essentially gently heat 1 stick of butter over medium low heat and stir until the butter becomes a toasty brown. The milk particles will toast up and give the butter, and therefore your soup, a deliciously nutty flavor. I like to throw in some sage leaves to give the butter an herby component.
This soup is so easy it only has a few ingredients, and each ingredient shines through and creates a delicious belly warming soup. Soup this time of year really becomes a staple as the winter months approach. Soup has the magical power to warm you down to your bones on those cold winter days, and there is just something so comforting about curling your hands around a warm cup of your favorite soup. Soup is one those meals that really take on the qualities of the ingredients. If you begin your soup with lackluster ingredients the end result is not going to be what it could have been. You really want quality ingredients when you are preparing something that has so few ingredients. One of those quality ingredients has to be a great quality broth.
The quality of the base of your soup which is usually some type of stock or broth can make or break your dish. College Inn has some great quality varieties of chicken broth, beef broth, vegetable broth, and stocks for you to use in your soup dishes. College Inn broths have a deeper , richer quality to them because they believe that every detail matters – and I believe that every detail for your soup base matters! They select the highest quality ingredients, be it chicken, beef or farm raised vegetables, and combine that with herbs and spices to create a rich broth! By adding broth or stock to your soups, meats, rice, or veggies, you really get to infuse more flavor into your food. You can taste the difference with College Inn, and make soups that are filled with love for your family. College Inn helps your pour in love into every bite!
This pumpkin really is amazing. Give it a try and see how a few simple, quality ingredients really allow all the flavors to shine through! And show us how it turns out using #CollegeInnBroth!
(2) 15 oz. cans of pure pumpkin
1 stick of butter
6-8 sage leaves
1 carton of College Inn chicken broth (32 oz.)
salt, pepper to taste
In a sauté pan over medium low heat, place 1 stick of butter. Stir constantly and cook until butter is lightly toasted. Remove from heat. Place into a saucepan, the remaining ingredients and bring to a simmer. Add in butter and cook for 10-15 minutes or until mixture is slightly reduced.