I love the fall.  I enjoy running on a crisp fall morning up and around Phoenix Lake (like Lisa and I did this morning).  Today the leaves lining the street up to the park entrance were that spectacular combination of dark yellow, orange and red.  Many of them littered the path and cushioned our footfalls.   On the trail around Phoenix Lake itself, the ground was moist and the air was cool.  Ducks landed on the lake and we enjoyed their quacking.  At least I did, Lisa was plugged in to her Ipod so all she heard was Keith Urban.  Regardless, we enjoyed the views.

One other thing I love about the fall is a big pot of soup.  On the weekend, I normally make a pot of vegetable soup or chili.  Today I made a recipe courtesy of my friend Linda.  She guaranteed it was a filling, delicious soup and she was right!

Pumpkin Sweet Potato Soup

Ingredients

1 large onion, chopped coarsely

3 garlic cloves, minced

1 ½ tsp. Ground cumin

1 ½ tsp. Ground coriander

1/8 tsp. Ground red pepper

1 can (29 oz) pure pumpkin

1 can (14.5 oz) chicken broth

6 cups water

2 T olive oil

2 sweet potatos peeled and cubed

1 T sugar (optional)

1 ½ tsp. Salt

1/8 tsp. Ground pepper

Toasted pumpkin seeds (optional)

 

In large saucepan, heat oil over medium heat. 

Add onion and cook 20 minutes until tender

Add garlic, cumin, coriander and ground red pepper, cook one minute, stirring

Add pumpkin, broth, potato, sugar and salt, black pepper and water

Heat to boiling over high heat

Reduce heat to medium/low, cover and simmer for 20 min until potatoes are fork tender

Remove pan from heat

(Following manufacturer’s directions) use electric hand blener to puree pumpkin mixture in pot

Ladle 1 ½ cups of soup in bowls, garnish with pumpkin seeds if desired

Run strong and remember to have fun!

Keli