Pumpkin Soup
You Must Try This Soup Recipe!
Pumpkin Soup can be a nice change from many of the more familiar soup recipes we make frequently thoroughout the year.
This special soup goes well anytime, especially in the Fall or Winter. Halloween, Thanksgiving and Christmas menus can almost expect it.
This is a soup you almost have to convince some people to try, but once they do, almost everyone really likes it.
The soup has a mild flavor that nearly everyone enjoys and finds comforting or soothing.
Pumpkin Soup Recipe
Preparation time: 10 minutes (unless you use fresh pumpkin). Serves 6
Cooking Conversion Table
Ingredients:
1 chopped onion (8-10 ounces)
2 cloves minced garlic
1 teaspoon pumpkin pie spice (or to taste)
1/8 teaspoon cayenne
3 3/4 cups chicken or vegetable stock
One 15 ounce can Libby's canned pumpkin (if using fresh pumpkin, use same amount)
1 tablespoon honey
1 cup whole or non-fat milk
4 teaspoons cornstarch
1 tablespoon lemon juice
Salt to taste (add a dash of white pepper if desired)
2 tablespoons sour cream
Instructions:
In a large pot, combine onion, garlic, pumpkin pie spice, cayenne and 1/4 cup of stock over medium-high heat until the pan is dry (about 3 minutes)
In a blender or food processor, puree onion mixture, adding a little more broth if needed
Return puree to the pan and add the remaining stock, pumpkin and honey
Stir to blend well
In a bowl, combine the milk and cornstarch until smooth and then stir into the soup, stirring constantly
Bring to a boil over medium-high heat, add the lemon juice and salt to taste
Garnish each serving with a dab of sour cream
As mentioned, many people use pumpkin and other squashes as fresh ones begin to be plentiful in the Fall. Don't forget to visit other Fall menu ideas with the needed recipes. Just click on Fall Menu #1 and Fall Menu #2.
And for many more soup recipes, click on that link.
Enjoy your Pumpkin Soup and the company of those you share it with!
Donna
Bookmark Real Restaurant Recipes
|
