When it's that popular... write it down!

There are pumpkins everywhere recently. This year we ended up with 7 and three of them went bad before I could do anything with them. When I took a look in the freezer, I discovered that most of what we put away last fall was still there. So, the plan was to figure out a way to start using some of it before quadrupling the stash. Half-heartedly I decided to make soup out of it thinking to myself, "This is not what I would call appetizing."

With hungry kids whining underfoot and bouncing off of each other in my little kitchen, I proceeded to prepare supper. Finally it was ready and I fully expected to battle most of my children through the meal. But they took me by complete surprise and practically inhaled the stuff. Dolly had 5ths! Butler had two full ladles of soup, PC, full at 2nds, managed to stuff two more servings into himself before reluctantly calling it quits and even Emma, who hasn't been eating much lately, gobbled up 3 servings before slowing down.

So, when I find something they like, I've learned, it must be recorded someplace for future replicating. I think we'll be making this again, but probably not "Every day" as PC suggested.

Pumpkin Soup
Serves 6-8

• 6 cups chicken stock
  
• 4 cups pumpkin puree
  
• 1 cup chopped onion
  
• 2 cups cooked rice
  
• 1½ tsp salt
  
• 1 tsp parsley
  
• ½ tsp thyme
  
• 1-3 cloves garlic, crushed
  
• 1 cup cream

Combine all ingredients except the cream, in a large pot and bring to a boil. Reduce heat and simmer uncovered, for about 30 minutes, stirring occasionally. Puree soup, one cup at a time and return to pot. Bring to a boil, reduce heat and simmer uncovered for another 15-20 minutes. Stir in cream, bring to a boil and remove from heat. Garnish with fresh parsley