Pumpkin Soup is one of the best soups I have ever tasted! I first tasted this soup at a wedding held at a hotel a few years ago and at that time I was not handy in the kitchen as I am today. I could not wrap my head around what the ingredients were but all I knew was I was wowed by the thought that pumpkin soup had impressed me like that. I soon forgot about that and then I started to try many other soups. Over the years I have made many pumpkin soups and I really wasn’t a fan until I made up this recipe. I think I was either going to hit or miss with this one and definitely if I’m not tooting my own horn I think I hit and definitely scored!
A friend bought these cans of pumpkin puree for me as per my request as I know they are seasonal just in time for fall and halloween in the US. I made pumpkin cheese cake (and it was yummy) and then I forgot about the rest of cans. Looking in my pantry one afternoon, I saw them and immediately was stumped as to what to make again especially as I was pressed for time. Pumpkin soup I thought! With so much pumpkin it sometimes can be daunting as to what to make when you have fresh from the farmers market and then in tins! I started this recipe and then I realised I didn’t have any chicken stock but I had this chicken noodle soup mix so I used that instead and the spices in the mix bumped up the flavours of the pumpkin really good. I used Libby’s Pumpkin puree and Maggie chicken noodle soup mix but I’m sure any brand can work such as Grace or Mc Cormick. The result was phenomenal I couldn’t believe it when I tasted it! I was really really hesitant on tasting this soup but I was so blown away with the velvety smoothness and richness of this soup! My taste buds went buzzerk! In such a short space of time the outcome was absolutely delicious! It was so quick to make and I can assure you it is great for a cold night, a light dinner, a starter or a light lunch!
Another day I made this recipe but I didn’t want any meat products so I simply switched out the chicken noodle soup for a vegetable soup mix and it was just as delicious! This is definitely one of my favourites to date and I am sure that it will be yours too once you try it!
Creamy Pumpkin Soup
Preparation time: 15 minutes
Cook time: 12 minutes
Yield: 4 servings
5 cloves garlic, finely chopped
1 small white onion, finely chopped
2 teaspoons brown sugar
2 tablespoons margarine
1 tablespoon olive oil
1 chicken noodle soup mix
2 cups water
1 1/2 cups evaporated milk
1 15 ounce can 100% pure pumpkin puree
1/4 tsp pumpkin pie spice
1 teaspoon salt
1/2 teaspoon black pepper
In a non-stick pot, add the margarine and olive oil and when melted partially, add the garlic and onion. Sauté for 1 minute on medium heat and then add the brown sugar. Sauté for 1 minute more until onions and garlic have become translucent and make sure they do not burn or get brown. Add the water and stir. Add the pack of chicken noodle soup mix and stir till all the granules dissolve. Add the pumpkin pie spice, salt and black pepper and ensure they are mixed in thoroughly. Add the pumpkin puree and the evaporated milk and stir till the puree is well incorporated. Bring to a boil and cook for 5 minutes. Enjoy with a slice of baguette bread.