It’s Fall-la-la-la!! I’m so excited for the cooler weather I can’t even tell you.

Excited, thrilled, elated for the football, the hunting, the nights of grilling out on the patio. I LOVE FALL, love love love.

So what’s the first thing I do when Fall rolls around?

I make soup.

Pumpkin soup!

I have been dying to share this recipe with you, my friends, my trusty comrades; that I couldn’t peel the pumpkin fast enough.

You may feel tempted to use canned pumpkin instead of peeling, scooping out the guts, boiling and pureeing the real thing; but trust me that would be a mistake.

Not only will your house smell like Fall, but you may “fall” in love with me for giving you this recipe!

Too cheesy?

My apologies, I promise to leave the jokes at home next time.

Ingredients: makes about 6 cups

1 medium sized pumpkin

1/2 sweet onion, diced

2 small carrots, peeled and diced

4 cups chicken or vegetable broth

1 teaspoon Mace seasoning

1/3 cup natural maple syrup

2 Tbsp grapeseed oil

Salt to taste

Recipe:

Start by peeling, scooping out the guts and dicing up the fresh pumpkin. In a large pot heat the grapeseed oil over medium heat and add the onion. Cook about 5 minutes until soft, then add the carrot and cook another 3-5 minutes. Add the diced pumpkin, mace, maple syrup and stir about 30 seconds to allow the mace to bloom. Add the broth, cover the pot and simmer for 20-25 minutes.

Either transfer the soup bits into a blender and puree or use an immersion blender to blend everything together.

Top with a splash of cream and pumpkin seeds, or serve with toast and enjoy!

You’re going to love it my friends. Happy Fall!