With the changing of the leaves and the cooler weather the menu around here slowly switches from outdoor grilling to soup making. Pumpkins begin to appear in gardens and farmer’s markets and are a perfect ingredient for this Lemon Scented Pumpkin Soup. You can easily use butternut squash if you can’t find baking pumpkins, they are equally nutty, creamy and hearty. Adding in lemon peels brings a bright and fresh flavor and a bit of French twist to the recipe. Using some homemade applesauce rounds out the flavors and adds a bit of sweetness. To lighten up the soup, this recipe uses one percent milk instead of heavy cream. Altogether, they create a creamy and yummy pumpkin soup.