(COLORADO SPRINGS) — When the temperatures drop, nothing warms the body and soul quite like soup. Chef Janon Bourgeois, Private Chef and Culinary Coach, joined FOX21 Morning News on Wednesday, Oct. 15, with some helpful tips and tricks on how to make simple stocks.

She also shared her recipe for pumpkin soup below.

Pure Pumpkin Soup

Ingredients

4 Tbsp quality Butter

2 large Sweet Onions, diced

1 large Cinderella Pumpkin, peeled and small-chunked

2 quarts quality Chicken Stock

Pinch of Rosemary

Dash of Nutmeg

Salt and Fresh Cracked Black Pepper

Heavy Cream to finish

Directions

In a large pot, melt butter, then sweat onions until translucent (semi-clear) over medium heat.

Add cubed pumpkin and saute for 5 minutes, then add stock, rosemary, and nutmeg.

Simmer for 30 minutes, then blend with a stick blender/immersion mixer.

Season to taste with salt and pepper, then top with a drizzle of heavy cream.

To learn more tips and tricks for making simple stocks, watch the video players above.