It finally feels like Fall and I am so glad! I have been missing soups and it is so hard to eat a steamy bowl of soup when it is 98 degrees outside. Last night I made (decaf) Pumpkin Lattes for everyone and we all enjoyed them. The kids were squealing as they drank their “coffee.” I used canned pumpkin puree and had half a can leftover-assuming I would just make another batch another day it was saved. Come lunch time today all I wanted was soup-it didn’t matter what kind but I HAD to have soup! Then I remembered the pumpkin! My creative juices started flowing-though not as much as I was salivating. The concoction I came up with is both delicious and wholesome, it is also low calorie (until you start dipping saltines into it…) it also is not overpoweringly pumpkin-y like many pumpkin soups I have tried in the past. Right now the kids are diving into theirs, Elijah took a break to spoon feed Addie and complain that she got food on “his” rock and roll shirt-from when he was a baby. I made half of the recipe below for myself, Addie, and Elijah (who had just eaten a pb&j also). This should make about 6-8 side servings or 3 good size main dishes, For around $4 maybe less.