I find a nice creamy squash soup to be a perfect meal for a windy fall or winter day. Here’s an easy and delicious pumpkin soup recipe that you can make year round though, since it’s not reliant on fresh pumpkin! This soup goes well as a lunch on its own, but it would be especially good with a grilled cheese to dip in it or as a side for a pork dish.
I am making this soup to be a creamy one and using milk to do so, but you can easily swap out the milk for the stock or broth of your choice and play with the seasonings too to give this soup your own distinct flair. My one main piece of advice is that canned pumpkin has a very distinct flavor and requires a lot of seasoning to turn it into a savory soup, so taste as you go, and add seasonings as your soup develops! Try adding some cheese (I’m using Chevre) or a dollop of sour cream on top when you’re done or putting spinach or caramelized onion in your soup! You can’t go wrong!
Time: 15-20 Minutes
- Canned Pumpkin (usually found in baking aisles…or if you’re up for it, go with fresh by boiling and pureeing). 1 15 oz can is good for about 2 servings
- Milk (or stock/broth of your choice)
- Butter (not much is needed…just to develop the flavors as it simmers)
- Spices (I used chipotle chili powder, cinnamon, nutmeg, and clove)
- Empty your can of pumpkin into a sauce pan
- Heat the sauce pan over low, and stir in your milk (or liquid component) to achieve your desired thickness/thinness for the soup
- Add a little butter as well as your seasonings, and stir around
- Once the butter is melted, and let the soup simmer for a few minutes
- Pour into a bowl, devour, and enjoy!