Parmigiano Pumpkin Soup

This soup is pretty fantastic. I wanted to make this for my parents the last time they visited but there was a canned pumpkin shortage so they had to break into their food storage and bring a can with them. They were glad they did!

Parmigiano Pumpkin Soup (American Lifestyle Magazine, October 2009)
3 slices bacon, cut into thin strips
1 large onion, cut into 1/8” dice
3 cloves garlic, minced
1 can (about 28 ounces) 100% pure pumpkin
1 quart chicken broth
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
¼ teaspoon ground white pepper
½ cup cream (at least 10% fat)
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh Italian parsley (flat-leaf)

Heat a large deep skillet over medium heat. Add the bacon and sauté until crisp and frizzled. Add the onion and sauté until tender. Add the garlic and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt and pepper and bring to a boil. Transfer to a 5- to 6- quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low. Stir in the cream and Parmesan, and heat through, about 5 minutes. Stir in the parsley and serve.

Pumpkin Chocolate Chip Cookies

Does everyone already know about this recipe? Well someone told me about it a few years ago and since L had dairy and egg allergies when he was younger this was the perfect cookie recipe for him and perfect for me since it requires no effort. Hello people 3 ingredients! Not only easy but they are really, really good.

1 box spice cake mix
1 can (the size of a soup can) pumpkin puree
chocolate chips

Mix all together and drop by spoonfuls on a cookie sheet. Bake at 350 for 8-10 mins, depending on your oven. I just usually estimate and do the toothpick trick since I have never actually seen a real recipe for this but it is basically a no fail cookie.