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Long-time Fairfield County residents can recall the Wilton Women's Club Craft Fair, held each fall at the high schools field house. The Fair was the "go to" place to start or finish your Christmas shopping, meet friends and maybe win a raffle prize. In fact I still have ornaments and a beautifully carved walking stick I purchased there.
A highlight of each year's event was the food; exotic olive oils, salad dressings, jams and dipping sauces purchased from vendors, as well as the baked good provided by club members.
Finally, there was lunch. I don't know where the original recipe can from I only joined in 1983 -- but every year the ladies served a delicious pumpkin soup, the perfect foil to a cold autumn day. This is my adaptation of the soup. Not only is it the easiest soup in the world to make, it's delicious.
Pumpkin Soup
2, 10-oz. cans cream of chicken soup
1 can (15 oz), prepared pure pumpkin (NOT seasoned pie filling)
2 cups, half & half or milk
2-3 cups, chicken broth
2 tbs, minced parsley
1 pinch, sugar
1 tsp, basil
2 tsp, caraway seeds
½ tsp, salt
Pepper to taste
Optional: Greek Yogurt and chopped chives, for garnish
Combine all ingredients in a large saucepan and mix well. Bring to a simmer and simmer three minutes, stirring frequently (it can scorch on the bottom). Adjust seasonings and/or liquid as needed.
Serve in large mugs or in soup bowls garnished with a dollop of Greek yogurt and a sprinkling of fresh chopped chives.
Tiger Wiseman is a long-time Wilton resident, part-time aspiring mystery writer and full-time foodie. She is always on the lookout for new ingredients, recipes and places to eat.
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