​As the leaves turn vibrant shades of orange and gold and the air grows crisp, there’s nothing quite like a warm bowl of pumpkin soup to usher in the fall season. This comforting dish not only warms the soul but is also incredibly easy to make—especially when you have quality ingredients at your fingertips. Today, I’m excited to share a delightful pumpkin soup recipe that features Watkins products, known for their natural ingredients and rich flavors.

Why Choose Watkins?Watkins has been a trusted name in kitchens for over 150 years, offering a wide range of spices, extracts, and other cooking essentials. Their commitment to quality means you can elevate your dishes without the worry of artificial ingredients. Whether you’re using their organic pumpkin pie spice or flavorful broth, you can taste the difference.
Recipe: Creamy Pumpkin SoupIngredients

• 1 tablespoon Organic Extra Virgin Olive Oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree (canned or fresh)
• 3 cups Watkins Chicken Soup & Gravy Base
• 1 teaspoon Watkins Organic Pumpkin Pie Spice
• ½ teaspoon Watkins Sea Salt
• ¼ teaspoon black pepper
• 1 cup coconut milk (or heavy cream for a richer taste)
• Fresh parsley or pumpkin seeds for garnish

Instructions

1. Sauté the Aromatics
   In a large pot, heat the Organic Extra Virgin Olive Oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Pumpkin
   Stir in the pumpkin puree, followed by the Watkins Chicken Broth. Mix well to combine.
3. Season the Soup
   Add the Watkins Organic Pumpkin Pie Spice, sea salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
4. Blend for Creaminess
   Using an immersion blender (or a regular blender, in batches), blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
5. Finish with Coconut Milk
   Stir in the coconut milk (or heavy cream) for an extra creamy finish. Let the soup heat through for an additional 5 minutes. Adjust seasoning to taste.
6. Serve and Enjoy
   Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds for added crunch. Pair with crusty bread for a hearty meal that’s perfect for those chilly autumn nights.

Tips for the Perfect Pumpkin Soup

• Use Fresh Pumpkin: If you’re feeling adventurous, you can make your own pumpkin puree from fresh pumpkins. Just roast them until tender, scoop out the flesh, and blend until smooth.
• Spice it Up: Feel free to customize your soup by adding a pinch of cayenne pepper or smoked paprika for a little heat.
• Make it Vegan: The recipe is easily adaptable! Just ensure you use coconut milk and  Vegetable Broth for a fully plant-based soup.

Conclusion
This creamy pumpkin soup is not only a great way to celebrate the flavors of fall but also showcases how easy it can be to create delicious meals with quality products like those from Watkins. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this soup is sure to impress and satisfy.
So, grab your ingredients, put on your favorite cozy sweater, and enjoy a bowl of this delightful pumpkin soup. Happy cooking!

​The Magic of Choux Pastry At the heart of pumpkin cream puffs is choux pastry, a light and airy dough that puffs up beautifully when baked. The secret lies in the high moisture content, which creates steam during baking and gives each puff its signature shape. Choux pastry is versatile and can be used for both sweet and savory treats. Once you master this basic recipe, the possibilities are endless!

Pumpkin Cream Puffs

Ingredients

Pastry:

• 3/4 cup/180 mL water
• 6 tbsp/90 mL butter or margarine
• 2 tsp/10 mL sugar
• 1/8 tsp/0.5 mL salt
• 3/4 cup/180 mL all-purpose flour
• 3 eggs
• 1 1/2 tsp/7.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Filling:

• 1 cup/250 mL whipped cream
• 3 tbsp/45 mL sugar
• 1 tsp/5 mL Watkins Organic Pumpkin Pie Spice
• 1 cup/250 mL canned pumpkin

Sauce:

• 1/2 cup/125 mL packed brown sugar
• 1 tbsp/15 mL corn starch
• 1/3 cup/75 mL half-and-half
• 1/4 cup/60 mL water
• 2 tbsp/30 mL pure maple syrup
• 1 tbsp/15 mL butter
• 1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Directions
Pasty: In medium saucepan, combine butter and water. Bring to boil over medium heat. Stir in flour, salt and sugar; cook, stirring constantly, until mixture leaves sides of pan in a smooth ball. Remove from heat and allow to cool slightly. Add eggs one at a time, beating vigorously after each addition, until mixture is smooth and glossy. Stir in vanilla. Preheat oven to 400°F/205°C. Using either a pasty bag or tablespoon, form the puffs on a greased cookie sheet. Using the back of a spoon, flatten any points. Makes 12 puff pastries. Bake for 25 to 30 minutes or until golden and crisp. Remove puffs from oven and cool on wire racks.

Filling: In a large chilled bowl combine whipped cream, sugar and pumpkin pie spice with chilled beaters until soft peaks form. Fold in 1 cup/250 mL canned pumpkin.

Sauce: In a small saucepan stir together brown sugar, corn starch, half-and-half, water, maple syrup, and butter. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes or more. Remove from heat; stir in vanilla. Cut puff pastry in half, fill with pumpkin filling and top with caramel sauce.