I know I've said it before, but I adore the flavors of all, specifically pumpkin. I like pumpkin in everything: pie, cake, cookies, soup, pasta, oatmeal - the list is endless. However, it is hardly acceptable to serve anything pumpkin-flavored outside of the fall/winter months. Can you imagine bringing a pumpkin pie to a 4th of July barbecue? The horror!
Be that as it may, it is our duty to enjoy all things pumpkin to the absolute fullest during these months when it is appropriate to consume the orange colored fruit. (Yes, a pumpkin has seeds, therefore, it is technically a fruit).
Today's recipe features pumpkin and happens to be one of my favorite pumpkin recipes. It comes from BHG and is so easy and really highlights the natural goodness of the pumpkin as opposed to masking it with tons of sugar, cream, etc.
As a fair warning, if you're expecting something sweet and reminiscent of pumpkin pie, prepare to be sorely disappointed. This soup is for pumpkin lovers and will be off-putting to some.
Easy peasy pumpkin soup
1 15-ounce can pumpkin (not pie filling)
1 14-ounce can reduced-sodium chicken broth
1 cup fat-free milk
1 T brown sugar
1/4 tsp ground cinnamon
1/8 tsp salt
1/4 tsp ground nutmeg
1. Stir together pumpkin, chicken broth, and milk in a large saucepan.
2. Stir in brown sugar, cinnamon, salt, and nutmeg. Heat just to boiling.
3. Reduce heat and simmer, uncovered, for 5 minutes.
I have served this as a first-course for Thanksgiving dinner for many years. It can also be paired with a salad and bread for a super easy weeknight meal.