Quick and Easy Creamy Pumpkin Soup
Use your favorite pumpkin soup for the "pumpkin tureen" or
use this simple recipe. Although this soup is rich and creamy there
is actually no cream in it. The thick body of the soup comes from
the pumpkin puree and evaporated skim milk.
- 2 cups finely chopped onions
- 2 green onions, sliced thinly, tops included
- 1/2 cup finely chopped celery
- 1 green chili pepper, chopped
- 1/2 cup canola or vegetable oil
- 3 cans chicken broth (14-1/2 oz cans) or 6 cups homemade chicken
- 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
- 1 bay leaf
- 1-1/2 teaspoons ground cumin
- 1 cup undiluted, evaporated skim milk
- Salt and pepper to taste (Canned chicken broth and canned pumpkin
may contain added salt. Taste the finished soup before adding
salt, as additional salt may not be needed.)
- Parmesan cheese and fresh chopped parsley
- In a 6-quart saucepan, sauté onions, green onions, celery
and chili pepper in oil. Cook until onions begin to look translucent.
- Add broth, pumpkin, bay leaf, and cumin. Bring to a boil. Reduce
heat and simmer, uncovered for 20 minutes, stirring occasionally.
- Remove bay leaf. Add evaporated milk and cook over low heat
5 minutes. Do not boil. Taste and adjust seasoning, if necessary.
Add 1/2 teaspoon salt and 1/2 teaspoon black pepper, if desired.
- Transfer hot soup to pumpkin tureen. Garnish with grated Parmesan
cheese and chopped parsley. Serve hot. Makes 6 to 8 servings.