Thanksgiving Day, celebrated every 4th Thursday of November, is a widely celebrated holiday that consists of family, football, and feasting. Many Americans participate in this celebration, however, the majority of these people lack awareness of the holiday’s true historical significance.  Thanksgiving did not arise immediately but instead proved to be a long, difficult journey before the first actual holiday feast.

     In September of 1620, a small number of passengers set sail from Plymouth, England, aboard the Mayflower, seeking a new life in the “New World.”  After 66 days of enduring the Atlantic Ocean’s treacherous waters and the gruesome living conditions aboard, the Pilgrims finally arrived at Plymouth, Massachusetts.  The colonists’ first winter in this new land was devastating, as many suffered from outbreaks of contagious disease, with only about half surviving until spring. However, to their advantage, the colonists were soon acquainted with a Native American named Squanto, who would later teach them basic skills such as the cultivation corn and fishing in the nearby rivers.  After the first successful harvest in November of 1621, a three-day feast was organized, gathering the colonists and a group of their Native American allies, which is remembered today as America’s first Thanksgiving.  The Pilgrims and Natives gave thanks at this celebration, regardless of the hardships they had previously faced.  Present day Thanksgiving feasts are usually celebrated alongside relatives or loved ones, and serve as a reminder to give thanks for all of our blessings, just as the Pilgrims and Native Americans did centuries before us!

    This year show your appreciation for your friends and family by making them this simple and delicious pumpkin soup!

Ingredients:

2 tablespoons butter

1 onion, diced

2 carrots, peeled and diced

1 apple, peeled and diced

2 cups fresh pumpkin, roasted and diced, see note below

1 tablespoon sage leaves

3 cups chicken stock

1 cup cream

Salt and freshly ground pepper

Directions:

1.) In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

2.) Divide soup among 4 soup bowls and serve immediately. 

*Cook’s Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.