PUMPKIN SOUP

This is a super fast and semi-homemade soup chock full of vitamins and good stuff! It uses whole milk rather than the traditional cream. Any good prepared broth is fine - just make sure it doesn't contain nasties like MSG. The tiny pinch of sugar helps the onions carmelize quickly -so you don't stand over a stove all day.

Serves: 4 to 6

1 14-16 ounce can/carton of chicken broth (I use Swanson msg free / low sodium)
1 14 - 20 ounce can of pumpkin puree (no spices added - just pure pumpkin)
1 to 2 cups whole milk (skim and low fat won’t produce a nice mouth feel)
1 small onion, chopped
small amount of butter, or cooking oil (for sauteing onions.)
pinch of sugar
salt and pepper to taste

Use sauce pan large enough to hold mixture. Saute onions, sugar, salt and pepper in butter/oil over low heat until soft and translucent. (5 - 10 minutes?). Turn up heat, add chicken broth, and pumpkin puree and cook through 15 minutes or longer if needed. This mixture can boil.
Turn burner to low - add milk and cook another 5 minutes - but do not let it boil once milk is added. (Boiling will make the milk curdle / separate and look unattractive).

Goes well with any roasted fowl.

Ideas: Be creative and use any spice you personally like. Suggestions might include curry, paprika, cayenne, parsley, etc.

I have never had pumpkin soup... I look forward to trying this out on a blistery day!

I like pumpkin soup with lots of curry. Other suggested toppings: popcorn, roasted pumpkin seeds, croutons

the best addition to pumpkin soup is peanut butter...talk about yummy! i'm not sure if you could add it in to this recipe though.

The first time I made it, I had to pry it out of one of my visiting relative's hands because she almost finished the whole thing on me. lol If you haven't had pumpkin soup - but you know you like the taste of roasted winter squash (like acorn, hubbard, turban, butternut, etc) you probably will like this.