Pretty Easy Pumpkin Soup

Pumpkin Soup—yummy and easy

Last night I made some pumpkin soup. It was so tasty—and really easy. I did it in my slow cooker—but one could easily do it on the stove top as well. Here is what I did—and no, I did not chop up and peel an actual pumpkin.

Ingredients:

1- 29 oz can pumpkin
about 64 oz chicken broth
1 small chopped onion
a couple of stalks of chopped celery (more if you want)
about 1/2 tsp cayenne (I was out of it and used Old Bay Seasoning)
1 TBSP cornstarch
salt and pepper to taste
a bay leaf or two

*{after it had cooked for a few hours I added a handful of barley, a handful or brown rice, and a handful of lentils….and another handful of barley}

* After soup is cooked remove from heat and let it stand about 10 minutes. Then stir in 4 oz of : either heavy cream, or soy milk, or almond milk depending on your dietary restrictions and preferences. We added almond milk and about an oz of goat cheese.

The soup could have used a bit more punch…net time I may add some curry powder or more cayenne: note—I don’t like super spicy foods—so me saying that should be a signal…don’t be aftaid to punch it up a bit–maybe even with some garlic.

Pull aside some chicken broth and whisk the cornstarch into it. Blend this into the crockpot/soup pot with everything else. Cook in crockpot on medium 4or about 4 or 5 hours. Partway through I added in the aforementioned rice, barley, and lentils….I really like what those ingredients added to the overall flavor.

After you take the soup off the heat let it stand for about 10 min. Then stir in 4 oz of : either heavy cream, or soy milk, or almond milk depending on your dietary restrictions and preferences. We added almond milk and about an oz of goat cheese. {Be sure not to boil the soup once the milk is added–even when you reheat—or it will curdle}

This easily makes enough soup for 8. Tasty, nutritious, and easy. Let me know if you tried it—and also if you added anything! I would love to hear your adaptations 🙂

Happy Halloween!!

About Kate Kresse

I love to write, I love to talk, I love to uplift people when I can. I am a woman in love with life. I am a wife, mom, tutor, writer, and I am a perennial optimist. (OK not every single minute but you get the point! :-)
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6 Responses to Pretty Easy Pumpkin Soup

  1. This sounds yummie. We usually eat some sort of bread with soup. What would you suggest with this one? And for a drink? Our usual tall glass of milk might be over the top, eh? And do you add salad, and if so, what would your recommend? I’m thinking a fruit salad might be good, here . . . hmmm?

  2. gwen's world says:

    Will make this soon! We used to grow pumpkins – nothing quite like watching the local school bus park on the side of our barn and disgorging a throng of primary kids to pick their own pumpkins!
    We would get leaf-peepers from as far away as Rochester (90 mi) stop every year to get a big pumpkin for $2.

    Miss those days when we’d go away for the weekend leaving graded pumpkins for sale and a simple coffee can for $$$. We’d return home to find hundreds of dollars in the can! Imagine my renewed faith as one born and raised in Los Angeles!

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