Friday, October 22, 2010

Recipe - Pumpkin Soup

Another yummy pumpkin recipe.  This one come by way of my daughters' first grade teacher, and has been a favorite ever since.   We love it on a cool fall night.  You could probably substitute Butternut Squash for the pumpkin for a different flavor.  Try it, you'll love it!

Pumpkin Soup

3 cups chicken broth (low fat, low sodium)
1 cup half and half (use milk for a lower calorie soup)
1 15-ounce can pure pumpkin
2 tablespoon dark brown sugar
1 teaspoon (or more) chili powder
½ teaspoon ground cumin
1/8 teaspoon ground nutmeg
cayenne pepper (optional, to taste)
black pepper (to taste)
¾ cup grated sharp cheddar cheese

Mix chicken stock and half and half in a pan over medium heat.  When it starts to simmer, mix in canned pumpkin and all the spices.  Reduce heat and simmer until soup thickens, 20 – 30 minutes.  Stir occasionally.  Add salt and pepper, to taste. 

  • Top with cheddar cheese and toasted pumpkin seeds.
  • This recipe can be made a day ahead and reheated.
This recipe was adapted from Ms. Laverdure’s 1st grade Pumpkin Soup recipe.  It is enjoyed by adults and children, alike.

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