Tuesday, October 11, 2011

Creamy Pumpkin soup

Today it's cold outside. I have the day off, and I wanted to make some kind of soup with pumpkin. It just sounded so good. Something rich and creamy. Doesn't that just sound so yummy? Well, first I posted in FB that I wanted to make a pumpkin soup and asked if anyone of my friends had a reliable soup recipe using canned pumpkin that was good. I got suggestions to look at a few websites for pumpkin soup recipes. So I looked around and found a few. Most of the recipes had mixed reviews to being too bland, yucky, good, and GREAT all on the same soup recipe. So, I decided to go to the expert pumpkin source lily pumpkin's website. They had a recipe for pumpkin soup. I read it and it sounded good. So, I started making it... then I realized I wasn't following the recipe the way they wrote it, so here's my version of their pumpkin soup. I think it's got a great flavor, but not overpowering the pumpkin flavor. Let me know what you think... :)


1- large can of puree'd pumpkin
1 can evaporated milk
2 tbsp Pampered chef Thai Peanut sauce
3 packed tbsp brown sugar
1 medium onion chopped
1/2 stick of butter
2 cloves of garlic, minced
2 cans chicken broth
1/2 can water
salt and pepper to taste
2 dashes pumpkin pie spice


In a medium sauce pan add the butter, onions, garlic and brown sugar. cook until the onions become translucent. Add the chicken broth, water, and pumpkin. Cook 15 minutes until boiling. Add the salt, pepper, pumpkin pie spice, evaporated milk and Thai Peanut sauce. Stir to incorporate. Let cook another 5 min. Stirring occasionally.  With a submersible mixer or blender blend until smooth or desired consistency. let simmer 5-10 min. and Enjoy!

This has a nice flavor and very tasty. I made this and then set it in my slow cooker on warm, to keep it heated all day. Dinner was done quickly and easily this morning.