Things to do on a cold October day:

• Brew a Whole Latte Protein
• Bake some cupcakes
• Make some soup
• Go to the grocery store (NuVal? How did I function without you?)
• Watch a video

Whatever you do, enjoy your day because:

“A Sunday well-spent brings a week of content.” ~Proverb

Remember this Seinfeld Episode?

I couldn’t help but think about this clip when I was making Pumpkin & Spice Soup just for you.

I found this recipe Elaine, I mean,  Mellissa posted when I was checking out Zesty’s site.  Mellissa calls this recipe Curried Pumpkin & Apple Soup which is entirely appropriate, but when I made it, I forgot the curry because I was in too big of a hurry.

Nevertheless, if you like a healthy, hearty, hot soup (and by hot I mean both temperature and spice)  you just might fall for a medium Pumpkin & Spice Soup:

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp cayenne
• Pinch red pepper flakes
• 3 apples, cored and chopped
• 15-oz can pumpkin puree
• 2 2/3 cups low-sodium chicken broth (I used vegetable broth)
• 2/3 cup water
• 1 tsp cane sugar (I used stevia)

Directions

1. Pour oil into large saucepan and place over medium heat.
2. Add onion, garlic, curry, cumin and cayenne.
3. Saute, stirring often until onion is soft.
4. Stir in apples, pumpkin, broth, water and sugar.

1. Bring to boil, cover and reduce heat to low.
2. Simmer for 25 minutes, stirring occasionally.
3. Puree soup in a food processor or with a hand blender, to achieve desired consistency. I used my Magic Bullet.
4. Just before serving, return to pot on low heat.

This soup is full of flavor and will keep you full, so there’s really no need to serve it with anything else. Therefore, please don’t bother asking for bread or no soup for you.