One crisp fall day I had a craving for potato soup. Not having the ingredients in the house, I decided to take a stab at creating a pumpkin soup using what I did have in the house.
How hard could pumpkin soup be? It had been a while since I’d had any and probably a few years since I’d made a batch. I don’t know what recipe I used years ago, so I just made one up as I went and the results were really yummy!
4 cups pumpkin puree (I like homemade, but canned is fine, make sure it’s pure pumpkin and not pumpkin pie, that has sugar and other stuff in it)
4 cups chicken broth
1 cup whipping cream or coconut milk
1 red onion finely diced
2 tablespoons pumpkin pie seasoning
1 tablespoon coconut oil or olive oil
Dash of salt
I like to keep diced onions in the freezer, I tossed them into the pot with a tablespoon of coconut oil until just browned. Add in the pumpkin puree, chicken broth and seasoning and dash of salt. Stir it all nicely until it blends well. Then mix in the cream or milk. Coconut milk is my preference: I think it adds a nice layer to the flavor. If I have whipping cream open already, I use it up instead of wasting it. Simmer until everything is hot, adding more pumpkin pie seasoning if you like (I like). Serve.
Or in my case, leave the pot on the stove and let people fill up a bowl as they wanted during the afternoon.
We liked it. It was easy. It fulfilled my soup craving and used what was in the house…..
We have a new staple!
Meal planning in our house is pretty important. Despite occasions like this when I get inspired to create something new, I prefer to cook as little as possible. Most meals are prepped in advance and frozen (see how I freezer cook here). Even with the work done for me, there are days when I forget to pull a meal out to defrost. Or worse, totally not in the mood for what I was planning on making!
Canned pumpkin or homemade pumpkin puree can almost always be found in our house. As the leaves begin to turn an array of colors, this recipe will end up in rotation. And on days when I’m craving warm pumpkin soup? This recipe also works great in the crock pot! (I love mine, it’s programmable, huge and has a locking lid!)
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