Pumpkin Soup Recipe
Fall is perfect soup weather and there isn’t much that’s better than a nice cup of pumpkin soup. I love the sweet and savory combination. Add a slice of homemade bread and you have a great lunch or light dinner to warm you up on a cold day.
You can use canned pumpkin as outlined in the recipe, or cook up some fresh pumpkin and puree it, then follow the recipe as outlined below. For a vegetarian version, use vegetable broth instead of chicken broth.
- 1 Onion
- 1 Garlic Clove
- 1/4 C. Margarine or Butter
- 2 t. Brown Sugar
- 1 14 1/2 oz. Can Chicken Broth
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 C. Water
- 1/8 t. Ground Cinnamon
- 1 15 oz. Can Pumpkin
- 1 12 oz. Can Evaporated Milk
- [img src=”http://www.hillbillyhousewife.com/site/wp-content/uploads/2013/10/pumpkin-soup-200×300.jpg” alt=”” width=”200″ height=”300″ class=”alignright size-medium wp-image-23482″]Chop the onion and garlic while you melt the margarine in a soup pot. Cook the onion and garlic until they are soft and fragrant. Add the sugar and cook until it’s melted into the butter/onion mixture.
- Add the chicken broth, salt, pepper and water and bring the mixture to a boil. Reduce the heat and simmer everything for 10 minutes. Add the pumpkin and stir it until everything is well combined.
- Stir in the evaporated milk and cinnamon and continue cooking for another 5 minutes.
- 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.
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