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
- In a large pot, heat oil over low for 30 seconds.
- Add onion and cook 3 minutes or until soft; add garlic and cook 1 minute.
- Stir in spices, salt and pepper and cook 1 minute, stirring.
- 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.
- Using an immersion blender, puree soup until smooth. Add a little more broth for a thinner soup.