How To Make Fresh Pumpkin Soup
Sometimes when I go out to dinner the restaurant has some sort of squash soup available. I really love a hot bowl of soup when it is cold outside. This is my first attempt at making pumpkin soup. I’m actually surprised how easy it is to make. I wanted to use what I had here at the house without going to the store.
In my food storage I had the cans of pumpkin (not the pie kind), onions, a chunk of ginger in the freezer, chicken broth, shelf-stable whole milk and the spices needed to prepare this awesome Pumpkin Soup! I hope you enjoy it as much as I did!
|In a medium size saucepan sauté the onion, ginger and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.|