This post was originally a guest post over at The CSI Project as part of Dee’s fall food challenge.  I wanted to share it with you here on Just Us Four though in case you missed it.

Nothing says fall quite like pumpkins. They are the quintessential fall icon. What’s the best food for fall…why something including pumpkin of course!

Today, I’m going to share with you pumpkin soup with cinnamon marshmallows. It’s the perfect way to warm up on a cool, fall night!

Pumpkin Soup with Cinnamon Marshmallows
Adapted from epicurious.com

What you’ll need: 
3 Tsbp unsalted butter 
1 medium yellow onion, diced 
4 cloves garlic, minced 
1 tsp grated fresh ginger 
1 leek {white and pale green parts only, diced} 
1 tsp ground cloves 
1/2 tsp cinnamon 
1/4 tsp ground allspice 
1/2 tsp ground black pepper 
3 15 oz cans pumpkin 
6 cups vegetable broth 
1 tsp freshly ground nutmeg 
 1/2 cup mini marshmallows 
1/4 tsp ground cinnamon 
1/2 cup pepitas (pumpkin seeds)

Let’s make it: 
1) Wash and dice your leeks.  

I typically cut mine and then place them in a bowl of water for 10 minutes to let all the dirt soak off.  Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom.

2) In a dutch oven, melt butter over medium heat. Add onion, garlic, ginger and leeks. Cook over medium heat for 5 minutes. 

3) Add the canned pumpkin, cloves, cinnamon, allspice, black pepper and vegetable broth. Bring to a boil.

4) Reduce heat to low and let soup simmer for about 25 minutes or until the vegetables are tender. 

5) While the soup cooks, place the marshmallows and 1/4 tsp cinnamon in a resealable bag. Shake to coat.

6) Serve soup topped with sprinkle of nutmeg and marshmallow/pepita mixture.

So, what have you been cooking now that fall weather has hit?