Easy Pumpkin Soup
"Although it isn’t always fall; this is versatile & can be delightful any time."
photo by AcadiaTwo
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped, about 1/2 cup
- 3 cups vegetable broth
- 1 (15 ounce) can pumpkin
- 1 1⁄2 cups skim milk
- 2 tablespoons prepared polenta, creamy
- 1 tablespoon honey
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 - 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon nutmeg
- 1 pinch salt and pepper
directions
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
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Reviews
-
Yummy creamy pumpkin soup! I also think it is fantastic served cold. Thanks for posting such a wonderful recipe. BRAVO!
RECIPE SUBMITTED BY
<p>I live in Minnesota (brr) and enjoy cooking, reading, and relaxing. My real name is Brianna so feel free to call me by that name. I have just finished my first year of college. Looking forward to cooking over the summer :)</p>
<p>Also, if you were wondering about my username that is because whenever I sign up for a site that requires a username this is what I would use (since it is unique and when I first came up with it I was reading Tom Sawyer). I guess I could change it but I haven't.</p>
