Delicious Pumpkin Soup

Taking as much advantage of the local farmers market and my new kitchen as I can, I've found myself making a different soup almost every weekend. This week I made pumpkin soup again.

If you want to try it out yourself you will need:

Healthier than a bowl of marshmallow fluff.

• 1 or 2 pie pumpkins, gutted, roasted, skinned and diced
• 2 honeycrisp apples, skinned and diced
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• 32 ounces of chicken stock
• 2 ounces of whiskey
• 6 ounces of heavy whipping cream
• ground nutmeg, cinnamon, salt and brown sugar 
• some butter

Unrelated, bacon wrapped deep fried tater-tots on a stick.
Yay Wisconsin.

NOTE FROM THE COOK:  

Honestly, normal Halloweenesque-carving-type pumpkins will work just fine, too. For a healthier soup try half & half instead of cream or substitute the chicken stock for vegetable stock and go full vegetarian. Both stocks are around the same in cost, but be warned -- half & half or other low fat milks yield a slightly thinner soup.

Below is a poorly shot and shoddily produced video I nonchalantly threw together while I whipped up this soup on Sunday. I hope it helps; it's not incredibly safe if your workplace is sensitive to mild swearing and Jerry Reed tunes. Enjoy!