creamy pumpkin soup

Name: Creamy Pumpkin Soup
Ingredients: 2 cup(s) pumpkin, cooked and mashed, or canned; 1/4 cup(s) brown sugar; 1/8 cup(s) sugar; 1 tablespoon(s) maple syrup (optional); 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) ginger; 1 dash(es) cloves; - milk, as needed

(1 RATING)

76 Pinches 1 Photo

April McIver

R, CA

Updated on Oct 29, 2011

Warm, lusciously creamy, sweet and laced with spices, pumpkin soup tastes like pumpkin pie – without the huge calorie count or nearly as much work! Ready in about 15 minutes. I used cooked pureed pumpkin I made previously and froze leftover, canned pumpkin turns out more orange. Fresh pumpkins are dirt cheap in the fall and early winter, so I buy several, cook them and freeze leftovers to cook with later. High in fiber, very nutritious, cheap and yummy!

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Ingredients

2 cups pumpkin, cooked and mashed, or canned
1/4 cup brown sugar
1/8 cup sugar
1 tablespoon maple syrup (optional)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 dash cloves
- milk, as needed

How To Make creamy pumpkin soup

Step 1

Combine all ingredients in a heavy pot.

Step 2

Add milk 1/4 cup at a time until it reaches a nice creamy soup consistency - different batches of pumpkin have different moisture content, so there isn't a set measurement of milk needed.
Step 3

Heat over low or medium low until heated through.
Step 4

Serve warm. Great with a couple graham crackers, or topped with a small scoop of ice cream or frozen cool whip on top.
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