Wednesday, December 16, 2009

Recipe for Creamy & Spicy Pumpkin Soup

To economize on time and resources, I doubled this recipe so it would make ten one-cup servings. The original recipe is posted at

2 Tbsp olive oil
2 small onions, sliced OR 2 Tbsp dried onion
2 tsp “Mrs. Dash” seasoning
2 tsp ground ginger
2 tsp cinnamon
½ tsp nutmeg
8 cups fresh pumpkin or (winter) squash puree
1½ cups (12 oz can) evaporated milk
½ cup whole milk
5 cups chicken or vegetable broth (or bouillon)
1 to 2 tsp sugar

In a large pot, heat oil and sauté onions until lightly fragrant (or until soft if using fresh onion). Add remaining spices, cooking for 30 seconds or so. (Be careful not to burn the spices!) Stir for another minute and then remove from heat.

Add 3 cups of liquid, one at a time, and then add pumpkin puree. Stir (or blend) until smooth. Add the remaining liquid and heat all until simmering. Add sugar to taste. Add salt, if needed.

Garnish with pumpkin seeds, bacon bits, sour cream, or grated Parmesan or sharp cheddar cheese.

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