My mom emailed this recipe to me a few months ago and I will be eternally grateful to her. I mean, I was already eternally grateful to her for that whole giving birth to me thing. But this just drives the point home that I owe this woman a lot. A lot.

Y’all will probably feel the same about me – minus the giving birth part – after you try out this recipe. This stuff is so good. If I were that type of person I would include all caps on the “so good” part and maybe throw in a few hundred apostrophes. I think you get the point.

Now. Before I give you the recipe and the pictures, promise me you understand now that this is not something good to eat if you are wanting to lose weight. Got it? Good.

As promised:

Pumpkin Soup

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 2 cups canned pumpkin
• 2 1/2 cups chicken broth
• 1 1/2 tsp salt
• 1/2 tsp curry
• 2 cups heavy cream
• Chopped fresh parsley

Steps to making yummy awesome goodness

1. Melt butter in heavy saucepan on medium heat.

2. Add onion and saute till soft.

3. Stir in pumpkin, chicken broth, salt, and curry. Mix well.

4. Turn to low temperature.

5. Simmer for 45 minutes, taking care to not let it boil.

6. Take off heat and stir in cream.

7. Top with parsley and serve.

*My notes: I leave out the parsley. I admit it, fresh parsley is not something I usually have on hand. The onion I leave out at times because I am the only one in my family who likes onion. Still tastes great!*