Pumpkin Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
A simple cream soup that is perfect for cold nights or a started to a more complex meal. This soup skews away from the sweet and cinnamon use of pumpkin to more traditional fall flavors.
  • 2 Tbs butter
  • ½ small onion, grated
  • 1 small clove garlic, grated
  • ½ tsp fresh ginger, grated (or ⅛ tsp ginger)
  • ½ tsp salt (or more to taste)
  • ¼ tsp black pepper (or more to taste)
  • Dash to ⅛ tsp red pepper
  • 1 bay leaf
  • 2¼ cups low sodium chicken stock
  • ½ can (7.5 oz or a little over ¾ cup) pumpkin
  • ½ can (6 oz or ¾ cup) fat free evaporated milk
  1. In a heavy sauce pan melt butter.
  2. Saute onion, garlic, ginger, salt, black and red pepper until onion is soft
  3. Add chicken stock and bay leaf. Bring to boil then reduce heat and simmer for 15 minutes
  4. Add pumpkin and milk. Return to a simmer and cook an additional 5 minutes. Remove bay leaf.
  5. Test for salt and heat. Add more red pepper and salt if necessary.
  6. Serve with smoked paprika and a spoonful of sour cream if desired
Recipe by Right Size Life at https://rightsizelife.com/pumpkin-a-holiday-two-for-two/