Pumpkin soup is a super yummy and comforting soup to have in the fall! It pairs really well with sourbread as a side, as well. This recipe is inspired by Legend of Zelda: Twilight Princess when Yeto makes soup for Link.

The original recipe was written specific to my 8 quart dutch oven, so if you don't want to make that much soup, divide all ingredients by 2 to make this soup in a 4 quart pot. This soup is also lactose heavy so please, if you're lactose intolerant, keep scrolling...

Ingredients

• 1 stick of butter
• 2 medium onions, diced
• 2 cups diced carrots
• 2 cups diced celery
• 4 cloves of garlic
• 2 quarts of vegetable broth
• 2 cans of pumpkin (58 oz)
• 1/2 teaspoon cinnamon
• 2 cans of evaporated milk (24 oz)
• 1 cup of half and half
• 8 oz goat cheese
• 4 tablespoons brown sugar
• 1 teaspoon salt
• freshly gruound black pepper

Instructions:

• Melt stick of butter in Dutch oven/large saucepan over medium heat.
• Add onion, carrots, and celery, then saute for 5 minutes.
• Add the garlic and saute for another 5 minutes.
• Add vegetable broth and stir while bringing to a boil. Reduce heat to low after boiling, and simmer for 10 minutes while stirring.
• Add pumpkin and cinnamon. Stir every so often while simmering for 15 minutes.
• Transfer soup, in batches, to a blender or food processor. Blend until smooth, and then return soup to Dutch oven/large saucepan.
• Keep heat low. Stir in the remaining ingredients until the goat cheese is fully blended/melted in the soup, the brown sugar is melted, and the soup is hot enough to serve.
• Season with salt and pepper. Serve and enjoy!

Creamy pea soup is a great soup to make and eat on a cool night.

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1 small potato, about 3 oz, chopped
• 1/2 lbs. peas (fresh or frozen)
• 4 cups vegetable stock
• 3 tablespoons heavy cream
• salt and black pepper

Instructions:

• Heat the olive oil in a large saucepan.
• Add onion, garlic, and potato. Cook over low heat for 8-10 minutes, stirring often until the onion is shiny and the potato is softening.
• Pour in the peas and vegetable stock. Let the soup simmer for about 20 minutes, until the potato is very soft.
• Blend the soup in the blender until smooth; return soup to saucepan.
• Stir in the cream and season to taste with salt & pepper.
• Serve and enjoy!!!