Simple Pumpkin Soup
This cold weather has me craving a nice bowl of hot soup to warm up. Tonight I’m going to use up my last can of pumpkin to make up this simple but oh-so-delicous soup. With a slice of homemade bread, it makes for a nice winter day supper … and with a little luck, there’ll be enough left over for me for lunch tomorrow.
Of course this would also make for a great first course if you’re having a Holiday Dinner Party. Or make up a batch as a light lunch on Christmas Day. It smells wonderful, is quick and easy to make and you’ll have plenty of appetite for the big Christmas dinner.
- 1 Onion, chopped
- 1/4 C. Margarine or Butter
- 2 t. Brown Sugar
- 1 Garlic Clove, chopped finely
- 1 14 1/2 oz. Can Chicken Broth
- 1/t. Salt
- 1/4 t. Black Pepper
- 1/8 t. Ground Cinnamon
- 1/2 C. Water
- 1 15 oz. Can 100% Pure Pumpkin
- 1 12 oz. Can Evaporated Milk
- Place butter or margarine in a saucepan and melt over medium heat.
- Cook the onions, sugar and garlic until soft (generally about 1-2 minutes).
- Next, stir in the chicken broth followed by the water, pepper and salt and continue heating until it boils.
- Once a boil is reached, reduce the heat down to low and continue cooking for 15 minutes. Stir occasionally.
- Then, add the pumpkin and stir until well blended.
- Stir in the evaporated milk and cinnamon next.
- Continue to cook for 5 more minutes; stirring occasionally.
- Remove from heat and transfer the contents to a blender or food processor and process it until it is smooth.
- Place the smooth soup back in the saucepan and warm it up.
- Serve and enjoy!
Note: You can easily turn this into a vegetarian meal by using vegetable broth instead of chicken broth.
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