Not sure if you are aware of this or not, but it’s still freaking freezing here in the Northeast. We are trapped in soup time here. This is a recipe to keep you warm on these cold April nights. We took Carla Hall’s Pumpkin Pot Pie recipe, got rid of the pumpkin and the puff pastry, and just used the contents as an amazing autumn vegetable stew. The pumpkin is really just for presentation and we are lazy by nature, so it had to go. The broth is super creamy, and it picks up the taste of every herb and veggie so that you get an explosion of flavor in every slurp. We paired it with some Woodchuck Hard Cider. The recipe below is our version, you can check out the official, fancy one at The Chew. Folks will be (*ahem*) ladling out the compliments!
Carla Hall’s finished product: