Pumped up for pumpkins

You might know I get pumped up for pumpkins. I’m a pumpkin spice kind of girl, but I also like the fresh flavor of actual pumpkin. I like it savory or sweet.

Pumpkin adds a mild flavor, and lots of moisture, to cornbread, and a smooth, autumn flavor to sauces and smoothies. Even pumpkin ice cream is appealing. And of course, there are all the delectable baked goods that are enhanced with the addition of pumpkin.

Don't forget to add pumpkin pie “spice” blend to savory dishes, too, like dry rubs for meats, or to add a richness to soups and stews. And, of course, I definitely like to use toasted pumpkin seeds as toppings, and for added crunch in both sweet and savory dishes.

This pumpkin soup base can be developed into a savory version with a tad bit of garlic. Or a slightly sweet soup, made with coconut milk and topped with toasted unsweetened coconut flakes and maybe a dash of pumpkin pie spice.

I like using soy milk in this recipe, but any milk will work. Broth can also be used in place of water for the savory variety, to add even more flavor.

With this base, you can make several types of pumpkin soup. It really takes less than 30 minutes from start to finish. Serve it with a sandwich, a grilled cheese, or a hunk of sourdough bread, and dinner is done in no time. Enjoy food made fresh!

Pumpkin Soup Base

1 (15-ounce) can pumpkin puree ½ cup tahini ½ cup milk (various types may be used)* ½ cup water Salt and pepper to taste For a savory option: add 1 clove peeled garlic, and top with toasted pumpkin seeds, and crushed red pepper flakes are a good option, as well.

* For a sweeter option: use coconut milk, then top with toasted unsweetened coconut flakes Place pumpkin puree, tahini, milk, water and garlic (if using), into a high speed blender. Pulse on high until smooth and creamy.

Pour into a saucepan and cook over medium heat for 5 to 10 minutes until heated through, stirring often. If soup is too thick for your liking, add enough water to thin it to the desired consistency.

Serve warm and season with salt and pepper to taste. Add desired toppings. Makes 2-4 servings.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.