A simple Autumn soup

Thanksgiving and all of its amazing, elaborate cooking has passed. Let's turn our attention to a delicious, nutritious, easy-to-make meal. One that is reminiscent of Autumn, but still in fashion anytime of the year.

This quick to make Pumpkin Mushroom Soup fits the bill perfectly. It pulls together in under 30-minutes, has only a few ingredients, and just enough exotic flavor to keep the dish interesting.

No need to get fancy with this one-pot meal. This soup will be blended, so your knife skills will not be on display.

This recipe calls for one-half cup of our house mayo. I gave the recipe here in the Oct. 28 issue of The Loop newspaper. You can always check the online archives, but we also have the recipe at the store. It adds a richness, thickness, and depth to the soup that a normal cream won't. Feel free to substitute.

Items with an asterisk (*) are available at Taylor's Provisions, 208 S. Mill St, Tehachapi. Located near the corner of Mill and F Streets, and is part of the Mill Town Marketplace collection of businesses.

Pumpkin Mushroom Soup

Ingredients:

24 ounces of mushrooms, chopped

1 cup chopped yellow onion

28 ounces can of pumpkin

6 cups vegetable stock

*2 tsp Chinese Five Spice

*1/2 cup Taylor's Provisions

Special Mayo

Directions:

1. Sauté mushrooms and onion over medium heat until soft.

2. Add pumpkin, Chinese five spice, and stock.

3. Simmer soup for 20-minutes.

4. Blend soup.

5. Incorporate mayo.

6. Adjust seasoning and serve.