Pumpkin Soup Recipe
To me, fall doesn’t start until I’ve made my first batch of this pumpkin soup recipe. Keep your PSL and give me a bowl of this soup any day of the week. You can use canned pumpkin for this or make your own pumpkin puree. Either way you end up with a delicious pot of soup. Add a slice of homemade bread fresh from the oven or bread maker and you’re all set for a filling lunch or a simple weekday supper.
Even my husband who isn’t a big pumpkin fan likes this simple soup. The addition of tomato tones down the earthy flavor of the pumpkin puree. Of course you are welcome to substitute your favorite squash puree or even sweet potato. Remember, this is your soup and you can tweak any recipe as needed to suit your and your family’s taste buds.
Simple Pumpkin Soup Recipe
Ingredients
- 1/8 teaspoon pepper
- 1 teaspoon salt
- 2 cups milk
- 1 tablespoon all-purpose flour
- 2 chicken bouillon cubes
- 2 cups water
- 2 cups mashed cooked squash or pumpkin
- 1 can (8-1/4 oz.) tomatoes, diced
- 2 tablespoons butter or margarine
- 1 bay leaf
- 1/8 teaspoon thyme leaves
- 1 teaspoon parsley flakes
- 2 tablespoons onion, chopped
- 1/4 cup green pepper, chopped
Instructions
- In a large saucepan melt butter and saute onion, green pepper, thyme, parsley, and bay leaf until tender but not browned. Next add the pumpkin, water, tomatoes and bouillon and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Combine milk and flour in a small mixing bowl then stir into the soup. Add the salt and pepper and cook soup over medium heat stirring often until it comes to a boil.
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Soups, Stews and Supper Stretchers
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