The holiday season has officially kicked off where stores are filled with decor and gift ideas. The kids are giddy with the thought of this time of year, but I like to think of it as a time to reflect on traditions. Growing up our traditions were rooted in annual Thanksgiving dinners at my cousins' house, and how they are rooted in visits to the Grandparents' house where the girls are excitedly counting down the days before we travel upstate and soak in the smells of delicious food and buzz from the fun and conversation as we surround ourselves with family and friends.
One aspect of my life as a mom that I have also been loving during this time of year is the new tradition of cooking. For the past five years I have made a soup and around this time of the year is when I start to plan which one I will make. Since Thanksgiving is such a rich meal, I generally opt for a lighter soup like a butternut squash or vegetable-based one. This year we didn't get rid of our Halloween decorations right away where I had two giant uncarved pumpkins. I decided to make this the base for the soup, along with some apples that would be a delicious and rich addition to our Thanksgiving meal.
With three kids, including a baby, I don't have time to make stock from scratch. WIth soup-making though you can still have a fresh and delicious soup using store-bought stock and some simple spices to enhance your meal.
For this pumpkin soup, I went to Target to stock up on organic stock, spices from Archer Farms such as cinnamon, sage, and pumpkin pie spice and organic pumpkin puree. I also noticed how Target was stocked up and ready for all of your Thanksgiving needs with deals on stuffing, pies and more for a one-stop shop this holiday season.
At home, I started by getting all of the ingredients together where the hardest part was scooping and removing the seeds. After that it was essentially cutting the pumpkin, onion, garlic and apples and boiling the stock. I then added in the spices and let the soup cook for an hour.
With Thanksgiving quickly approaching, we love this time of year to slow down, reflect and pass along traditions with our families that will be treasured memories for years to come!
Pumpkin and Apple Soup
1 pumpkin, cubed
1/2red onion, peeled and diced
2 -3 cloves of garlic, minced
Drizzle of olive oil
1 container of soup stock
1 apple, cut up
2 teaspoons of nutmeg, approx.
2 teaspoons of cinnamon, approx.
1-teaspoon cloves, approx.
1-teaspoon sage, approx.
1-teaspoon pumpkin pie spice, approx.
1 can of pumpkin puree
Salt and pepper, to taste
Cut squash open, lengthwise and scoop out the seeds.
Boil stock and cut up the onions and garlic.
Cut up the apples and add the pumpkin and pumpkin puree, along with the cinnamon, pumpkin pie spice, sage, cloves, nutmeg and salt and pepper to the pot.
Let cook for 45 minutes to an hour.
Taste and blend until soup is a puree.
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