Cooking With Love: Pre-Turkey Nibbles

Our Thanksgiving guests know to arrive hungry and thirsty. Best advice to start the Thanksgiving gathering: have pre-dinner nibbles so guests can unwind and mingle. We serve appetizers that are tasty but not too filling. Our favorites include shrimp and cocktail sauce, chips and dip, spiced nuts, cheese and meat platter and soup shooters. We love this pumpkin soup that we clipped from a 2002 In Style magazine (the days before pinterest, haha). The recipe is rich yet simple and can be made the day before. Most of these ingredients are already on our Thanksgiving shopping list. We reheated the soup and then tasked one of our guests to pour in shooter glasses. Check out our pinterest board for more Thanksgiving ideas.

Pumpkin Soup

From Peter Callahan as featured in November 2002 In Style Magazine

3 tablespoons olive oil

3 carrots, chopped

1 rib of celery, chopped

1 large onion, chopped

48 ounces chicken broth

29 ounces canned pure pumpkin

2 teaspoons fresh thyme

2 cups heavy cream

Salt and pepper to taste

Heat oil in Dutch oven over medium heat. Add carrots, celery, onion: sauté 7-8 minutes or until softened. Add broth, pumpkin, thyme. Lower heat; simmer 15 minutes. Working in batches, puree soup in a blender or food processor. Return to Dutch oven. Stir in cream; simmer until heated through. Season with salt and pepper.

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