Pumpkin perfection

“On chilly days, this spicy pumpkin soup is like a blanket in a bowl,” muses Alyssa Rosenthal, FIRST associate editor. “To make, I sauté a chopped onion in 1 Tbs. of butter, 1 tsp. of cumin and a pinch of chili powder for 5 minutes. Next, I add 2 cups of chicken broth and 1 can of pumpkin puree, bring to a boil and let simmer for 10 minutes. Then I add an 8 oz. jar of roasted red peppers, reserving a few, and let simmer for 5 more minutes. To finish, I puree the mixture in a blender, add it back to the pot and stir in

1⁄ cup of heavy cream. Chopped

2 roasted peppers and shredded basil are the perfect garnish. Yum!”