(By the way- my chickens have been patiently waiting since October for that porch pumpkin. So they got their treat today!)
As I sorted through a ton of recipes for pumpkin soup I was amazed at how many differences of opinion there were. Thicken it or loosen it? Cinnamon or nutmeg? I just got a basic idea of how I wanted to try my hand at it, and came up with this:
1/2 Cup finely diced onion
1 Tablespoon butter
1 Tablespoon flour
1 chicken bouillon cube dissolved in 1 Cup boiling water
2 teaspoons brown sugar
1/2 teaspoon pumpkin pie spice
1-2 teaspoons salt
15 oz can solid pumpkin
12 oz can evaporated milk
In saucepan cook onions in butter until tender.
Remove from heat and blend in flour until smooth.
Add in broth, spices, and pumpkin. Stirring constantly (mixture will be thick and will scorch easily,) bring to a boil.
Reduce heat and simmer for 5 minutes.
Slowly stir in evaporated milk. Remove from heat and serve.
|Ta Da! Pumpkin Soup in my favorite chipped bowl with hastily jotted ingredients.|