Pumpkin - Not Just for Pie

YES, it’s that time of year again, cooler fall weather and vibrant colors (soon here, we hope). And, it’s also soup time we well. I found this recipe in a Sunday newspaper after we made an emergency Dairy Queen stop on our way home Sunday afternoon. We needed a “treat”. That’s what Grenville told me. Yes, I believed him as chocolate was involved.

This pumpkin soup was on the F&P dinner menu last night with a wonderful chef salad made by Chef Grenville, of course.

All the soup ingredients were in our pantry (maybe in yours too). This recipe uses many of my favorite spices — which are ones starting with “C.”

Spiced Pumpkin Soup

• 1 TBSP canola oil
• 1 small onion, chopped fine
• 1 tsp minced garlic
• 1 tsp curry powder
• 1 tsp cumin
• ¼ tsp cardamom
• ¼ tsp salt
• ¼ tsp black pepper
• 2 C reduced-sodium chicken broth
• 1 (15 oz.) can pumpkin
• 1 (12 oz.) can evaporated fat-free milk
• 6 TBSP plain fat-free Greek yogurt
• Parsley leaves for garnish

1. In a large pot, heat oil over low for 30 seconds.
2. Add onion and cook 3 minutes or until soft; add garlic and cook 1 minute.
3. Stir in spices, salt and pepper and cook 1 minute, stirring.
4. Whisk in broth and pumpkin. Bring just to a boil; reduce heat to low and simmer for about 15 minutes, stirring occasionally. Add milk and simmer for 2 minutes.
5. Using an immersion blender, puree soup until smooth. Add a little more broth for a thinner soup.

Ladle into bowls, garnish with yogurt (if desired) and parsley. Add pepper to taste.