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 1^st grade Pumpkin Soup recipe.  It is enjoyed by adults and children, alike.