Creamy Pumpkin Soup - Fall Faves
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 396.89 g canned pumpkin (1 can)
- 425.24 g chicken broth (1 can)
- 236.59 ml applesauce
- 118.29 ml orange juice
- 118.29 ml brown sugar
- 29.58 ml apple cider vinegar
- 14.79 ml onion powder
- 14.79 ml ginger
- 4.92 ml garlic powder
- 4.92 ml sage
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 2.46 ml paprika
- salt and pepper
- 118.29 ml heavy whipping cream
- 14.79 ml curry (optional)
directions
- In a medium saucepan add all ingredients except the cream.
- Stir slowly over a medium heat until it comes to a slow boil.
- Reduce heat to a simmer, for 5 minutes.
- Remove from heat.
- In a separate bowl, whip the cream until it is twice the size, and stir into the soup (you can also use 1 cup of plain yogurt, sour cream, or coconut milk.).
- Serve either hot or chilled - and enjoy!
- *If you like a little bit of heat: substitute the sage for ground cumin and add the curry.
- *You can use 2 T of OJ concentrate instead of juice.
- *Honey is a good substitute for the brown sugar.
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