Monday, October 20, 2008

Pumpkin Soup

Looking for a tasty fall dinner that is fast and inexpensive? You've got to try this delicious pumpkin soup recipe! It only takes about 20 minutes to make, and you may even have the ingredients in your pantry right now. Even my picky kids love pumpkin soup - especially because they can help mix it up.

1 28 oz. (large) can of canned pumpkin
26 oz. of chicken soup stock (3 14 oz. cans)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1-2 cloves fresh minced garlic
1/2 cup half and half
2 cups cooked and chopped boneless chicken or turkey
1 cup chopped celery
2 tablespoons cooking oil
1 14 oz. canned corn, drained

In a medium mixing bowl, combine canned pumpkin, chicken stock, and spices
Pour into medium saucepan and warm over medium high heat - approximately 7 minutes.
**Do NOT bring to a boil
In a separate saucepan, saute cooking oil, garlic and chopped celery
Add to soup base
Slowly stir in half and half and warm gently (again, do not bring to a boil!)
Finally, stir in corn and chicken or turkey - warm to taste
Garnish with sour cream and chopped parsley if desired

We enjoy pumpkin soup with homemade zucchini bread - another family favorite. Feel free to experiment with pumpkin soup.... add new ingredients or alter things to taste. The basic canned pumpkin, chicken stock and cream base provides a great place to start. Bon Appetit!

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