Recipes : American : Soups
This velvety-smooth soup uses either fresh roasted pumpkin or canned pumpkin puree, simmered with a rich savory chicken stock seasoned with nutmeg, thyme and cream. Serve piping-hot garnished with buttery herb-toasted croutons, crisp crumbled bacon and nutty Gruyère cheese for a comforting autumn night supper paired with a simple green salad.
Fall is here and between apple picking and hay rides, weekend trips to the local farm seem to be the activity of choice for couples, friends and families alike. Food Network Chef Claire Robinson has created fall-themed recipes, and turned those freshly picked apples and pumpkins into a weekend brunch using seasonal ingredients.