Monday, November 14, 2011

Updated!: Sweet Creamy Pumpkin Soup

UPDATE:   Pioneer Woman  had a version of sweet creamy pumpkin soup that was even better!    I revised hers a bit and love, love, love the result!   For breakfast!    I like it better because the maple doesn't make this taste like pumpkin pie as much as the other recipe does.   I wish I'd thought of it myself.

Here's the new version:

Sweet Creamy Pumpkin Soup
  • 4 cups pumpkin or squash puree
  • 1/2 cup cream
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • dash nutmeg 
  • dash cinnamon [OPTIONAL]
Put all ingredients in saucepan.  Heat through.


Original post:
After I finished cooking up the big pumpkin the other day, I had loads of puree to play with.   I've been busy playing with pumpkin soup recipes.

My husband and I  love pumpkin and squash soups.  The kids....not so much, so I make small batches.   Last week I made two versions of pumpkin soup,  I made a spicy Indian verison and I made a sweet version with cream.   Delish!

K1 likes the spicy version and K2 likes this one [without the candied ginger garnish].   Eric and I like them both.

Enjoy!

Sweet Creamy Pumpkin Soup
  • 4 cup pumpkin or squash puree
  • 1/2 milk or cream
  • 1-2 Tablespoons sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
Put all ingredients in saucepan.  Heat through.   Garnish with candied ginger and cream.

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