Enjoy the rich flavors of fall with this simple soup. It's ready in 20 minutes.
2 tablespoons butter
1 small onion, finely chopped
2 (15 oz.) cans solid packed pumpkin
1 quart water
1 cup milk
2 tablespoons maple syrup
1/2 teaspoon salt
Freshly ground pepper, to taste
How to Make It
Melt butter in a large saucepan over medium heat; add onion and cook, stirring often until very soft, about 8 minutes. Add pumpkin, water, milk, syrup, salt and pepper; bring to a boil. Reduce heat and simmer for 10 minutes, whisking often. (Soup can be made 1 day ahead. Let cool and then cover and chill. Bring to a simmer before serving.)
I am alone and only made half of this. WONDERFUL. I don't care for
pumpkin soup that is like drinking the pie batter and the thought of
chicken broth made my tummy roll. so this was perfect.
if you have ever used fresh pumpin in cooking this is close to that.
make sure the onion is cooked but not burned. mine got a bit brown
but I didn't notice any taste change from it. I used 1% milk and sea salt.
I did use warm water and put the maple syrup into that so the cold syurp
would come clean off the spoon,[maple syrup has to be kept in the frige]
this was so good I am making the whole volumn next time.
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