Harvest Pumpkin Soup

Fall is in the air, and so are the increasing appetites for hot, delicious soups at the dinner table. Enter, Harvest Pumpkin Soup!  This is super-duper easy to do and best of all, it uses all canned ingredients(with a few minor ingredients)so it's budget-friendly as well.

This recipe was found on the Nestle Very Best web site under the search term "Creamy Pumpkin Soup".

This is a family favorite that I began making last year while I was sick and wanted a good, but easy to make, soup while I was on the mend. I usually grow my own pumpkins, but the canned pumpkin makes this recipe super convenient.




You will need the following:

1/2 stick of butter
1 small onion, chopped
1 clove garlic, finely chopped (I have a great gadget for this)
2 teaspoons packed brown sugar
1 14 1/2 ounce can of chicken broth
1/2 cup water
1/2 teaspoon salt(optional)
1/4 teaspoon ground black pepper
1 15 ounce can of pumpkin (I usually use Libby's or the store brand if Libby's is not on sale)
1 12 ounce can of evaporated milk
1/8 teaspoon ground cinnamon
1-2 teaspoons of white sugar(if needed; taste it first and then add this last if you feel it needs it)


Melt butter in large saucepan over medium heat.

Add onion, garlic and sugar; cook for 1-2 minutes or until soft.

Add broth, water, salt and pepper; bring to a boil, stirring occasionally.

Reduce heat to low; cook, stirring occasionally, for 15 minutes.

Stir in pumpkin, evaporated milk and cinnamon.

Cook, stirring occasionally for 5 minutes.
                                     
Remove from heat.

And that's all! I think the whole thing from start to finish took me less than half an hour, and that works for me!

Quick soup that is sure to please everyone on a blustery, cold afternoon. Great with crackers or homemade rolls. To make it extra smooth, I usually blend it for about a minute or so to really pulverize the onion and garlic. Delish!

The soup also freezes really well, for at least a month or so. I hope you enjoy and please post pics if you make it! As always, feel free to ask me any questions about the recipe

Harvest Pumpkin Soup

Fall is in the air, and so are the increasing appetites for hot, delicious soups at the dinner table. Enter, Harvest Pumpkin Soup!  This is super-duper easy to do and best of all, it uses all canned ingredients(with a few minor ingredients)so it's budget-friendly as well.

This recipe was found on the Nestle web site under Creamy Pumpkin Soup.

This is a family favorite that I began making last year while I was sick and wanted a good, but easy to make, soup while I was on the mend. I usually grow my own pumpkins, but the canned pumpkin makes this recipe super convenient.




You will need the following:

1/2 stick of butter
1 small onion, chopped
1 clove garlic, finely chopped (I have a great gadget for this)
2 teaspoons packed brown sugar
1 14 1/2 ounce can of chicken broth
1/2 cup water
1/2 teaspoon salt(optional)
1/4 teaspoon ground black pepper
1 15 ounce can of pumpkin (I usually use Libby's or the store brand if Libby's is not on sale)
1 12 ounce can of evaporated milk
1/8 teaspoon ground cinnamon
1-2 teaspoons of white sugar(if needed; taste it first and then add this last if you feel it needs it)


Melt butter in large saucepan over medium heat.

Add onion, garlic and sugar; cook for 1-2 minutes or until soft.

Add broth, water, salt and pepper; bring to a boil, stirring occasionally.

Reduce heat to low; cook, stirring occasionally, for 15 minutes.

Stir in pumpkin, evaporated milk and cinnamon.

Cook, stirring occasionally for 5 minutes.
                                       
Remove from heat.

And that's all! I think the whole thing from start to finish took me less than half an hour, and that works for me!

Quick soup that is sure to please everyone on a blustery, cold afternoon. Great with crackers or homemade rolls. To make it extra smooth, I usually blend it for about a minute or so to really pulverize the onion and garlic. Delish!

The soup also freezes really well, for at least a month or so. I hope you enjoy and please post pics if you make it! As always, feel free to ask me any questions about the recipe