Spicy Cream of Pumpkin Soup
"A delicious pumpkin soup for fall, or anytime of year. Low-fat, and lots of fiber. Great as a side dish with fish, chicken or turkey."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 4 cups pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 cups water
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 teaspoon onion powder (you can add fresh onions if you like)
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
directions
- For fresh pumpkin: Cook pumpkin until soft. Puree with immersion blender or regular blender. Strain to get water out. Add 1 12 ounce can of evaporated milk, and water to pumpkin. Puree again. Add seasonings to taste. You can add more or less to suit your own taste.
- Cook for 10 minutes on low. Stir often to prevent scorching.
- Prep time does not include preparation of pumpkin.
-
For Canned Pumpkin:
- Use 2 15 oz cans of Libby's or other 100% pure pumpkin.
- Add water, evaporated milk, spices to pan.
- Cook for 10 minutes on low. Stir often to prevent scorching.
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Reviews
-
this was really good - i would prefer some sort of chunks in the soup, not just a creamy texture, but, i'll definitely be making this again -
Incredible pumpkin soup. Best with fresh pumpkin, but still good with canned. It doesn't get much easier than this.
RECIPE SUBMITTED BY
By profession I am a Certified Medical Herbalist.
I love to use all sorts of fresh and dried herbs and seasonings in all my dishes.
My love for cooking has led me to create hundreds of recipes.
I love to create low fat and healthy recipes.
