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Recipe Thursday-Easy Pumpkin Soup

Posted on November 18th, 2010 | Posted in Recipes, Soup and Stew

Well, I thought that I was done with pumpkin recipes for the season, but here is one more.  This Pumpkin Soup my friend served me one rainy cold Winter day and it was the perfect compliment to the weather!  So with Fall upon us and Winter just around the corner I decided to make it for my family.  I topped this recipe off with some homemade croutons made from Stoudt’s Wonderful Good Market’s sourdough bread.

Pumpkin Soup

Yield 6-8

Ingredients

1 quart chicken stock (331101)
29 oz canned pumpkin (NCF4020)
12 oz evaporated milk (991976)
1/4 cup whole milk (HPH004)
1 cup finely chopped onion
1/2 cup butter (880024)
1 tablespoon flour (991867)
1/4 teaspoon nutmeg (CQN061)
1/4 teaspoon ginger (CQG069)
salt and pepper to taste (CQS030/CQP065)

Method

In a soup pot heat chicken stock. Add pumpkin, evaporated milk, and whole milk. Continue heating on medium heat. Meanwhile, saute onion in butter until soft, and then add flour, nutmeg, ginger, salt, and pepper and cook until bubbly. Stir into soup and heat mixture until piping hot. Can be kept warm in a crock pot until serving. Be careful not to boil this soup as it will become extremely thick and could curdle, since it is milk based. Serve soup with homemade croutons. To make croutons cut up course day old bread and toss with olive oil and pepper and then toast until golden brown. So Tasty!

Recipe from Rebecca Jans

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