Julie Surprise: Golden Pumpkin Soup

Here is a recipe I invented tonight.  It's similar to one I invented a couple of years ago but since I couldn't find that recipe I had to come up with a new one.

Golden Pumpkin Soup

Main Ingredients
3 small yellow squash, chopped
1 half green bell pepper, chopped
1 half onion, chopped
1 15 ounce can of pumpkin puree
1/4 cup Real Parmesan Cheese, shredded
Approximately 4 ounces of Medium Cheddar Cheese, shredded
About a tablespoon of Honey

Seasoning Ideas 
Sea Salt
Black Pepper

(season to taste, sorry, I didn't measure, I like to just add dashes of things but I tried to put them in order of what I used more of first)

Curry Powder and/or
Cumin
Cinnamon
Turmeric
Garam Masala
Powdered Mustard
Dried celery leaves, crushed
Cayenne pepper

Optional Garnishes
Sour Cream
Sliced Apples

Directions

1.  Put the chopped squash, onions and green pepper into a pot of water enough to cover them well and set it
      to boil.
2.  Once it's boiling lower the heat and let simmer for about 15 minutes.
3.  Once soft mostly drain veggies and run through a food processor or blender until smooth, return to pot.
4.  Add pumpkin puree to veggie puree and stir over medium to low heat until smooth-ish.
5. Season according to preference then add cheeses one at a time stirring in between to help melt the cheese.
6.  Add the honey last, stir and then serve in bowls with a generous dollop of sour cream and use fresh apple slices for dipping if you wish.

Note:  I have to give my Lily the credit for the apple idea.  She was the one who asked if we could slice up apples to dip in her soup.  It was pure inspiration!