Autumn Pumpkin Soup

On a chilly autumn day, there’s nothing quite like a bowl of hearty soup to warm your body and your soul. Pumpkin is a prominent flavor during fall, and although some people may disagree with its “basic” trendiness, it’s a delicious, nutrient-dense ingredient that’s here to stay. I love the flavor of pumpkin in most of its shapes and forms and it makes an excellent star ingredient of a soup. This soup is thick enough to be similar to a bisque, but not as thick as a chowder. The spices involved in this recipe give it a satisfying kick and the pumpkin seed topping is a perfect touch. Many people tend to overlook appetizers for Thanksgiving meals, but having a healthy starter can help you to fill up so you don’t overdo it on the typically less healthy main courses and side dishes. The beauty of this recipe is that it’s not feast-specific: you can make this at any time of year. I know I’ll be making it more throughout the remainder of fall and this upcoming winter. I’m eating some while writing this and I can’t tell you how pleased my taste buds are. Plus, it’s very filling and less than 100 calories per serving!