So I completely spaced the fact that today is my blog day, what with kids going back to school and running around last night getting last-minute supplies, etc.

I took the day off from work today and spent most of the morning and afternoon at various doctor appointments to try and bring my rheumatoid arthritis back under control; it had been in remission (more or less) for the past several years, but has come back to settle in my wrists and hands. Apparently, I have a high pain threshhold, since the rheumatologist was a little horrified with the condition of my wrists and couldn't believe I'd waited four months for this appointment. So, there was the exam, followed by blood work and x-rays and a visit to the pharmacy. I just walked in the door now to see that I was supposed to blog today...oiy. Like I said, if my head wasn't attached...

So while I might have a high threshold for pain, I apparently have very little tolerance for being hungry. The entire time I sat in all those waiting areas, I obsessed about the delicious Pumpkin Soup that my daughter made for dinner one night this past weekend, and how much I wanted a big bowl of it. I'm not exaggerating when I tell you that it was better than any pumpkin soup I've had in a restaurant (and I won't mention any names au bon pain).

Since we decided last week that September and the start of school mark the end of summer for most of us, I thought I would share this recipe as a way to welcome autumn (and since my daughter made a double batch, I'm planning on serving this soup again tonight for dinner!). Here it is...enjoy!!

Spiced Pumpkin Soup

Ingredients:

1 tablespoon butter
1 cup onion, chopped
3 tablespoons whole wheat flour
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon ground nutmeg
3 garlic cloves, crushed
1 cup peeled and cubed sweet potato
1/2 teaspoon salt
2 14 oz. cans of low sodium chicken broth (we use vegetable broth)
1 15 oz. can of pumpkin
1 cup 1% milk (we used heavy cream, which made the soup very rich and thick)

Directions
1. Melt butter in a Dutch oven or large suacepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and saute for 1 minute.

2. Add sweet potato, salt, broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

Serves 6, and is delicious with a fresh loaf of warm, crusty bread!

If you have a traditional "autumn" recipe, please share it here! There's nothing better than good food on a crisp, autum day!