Pumpkin Soup

I wanted to do a pumpkin soup as a first course for Thanksgiving.  So I made it today so all I have to do tomorrow is heat it back up.  I was a bit nervous, never having eaten pumpkin soup....but it turned out so good we've discussed hoarding pumpkins so we can make it whenever we want!  I used THIS recipe from allrecipe.com and made about a double batch (I had more pumpkins than I needed and had already started preparing them).  I wanted to show you two ways to eat this soup, both were great. 

I had some french baguette on hand that was drying out (it was the parmesan garlic kind from Trader Joes), so I sliced into it, brushed olive oil on each side and dusted with garlic powder.  Into a 325F oven it went for about 15-20 minutes, turning halfway through.  It made the best topping for the soup!

I also had taken the seeds from the pumpkins and toasted them with some seas salt and cayenne pepper.  It gave a nice texture as I munched on them with my soup. 

Simple dinner that looks like something I would order out.  It doesn't have to be fancy to be fantastic!