How to Make Pumpkin Soup

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By Angelgirlpj
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pumpkins

With a nip of Fall in the air my mind goes back to a recipe my pen pal from Germany shared with me a few years back. Of course having pumpkins growing in your garden helps with that reminder too.
Pumpkin Soup is a good soup for any day but cooler fall days it just seems so right.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

6 Tsp vegetable base
6 Cups water
4 Cups pumpkin puree
4 Small potatoes cubed
2 Cups cubed carrots
1 Cup chopped onion
1 Clove garlic, minced
1 1/2 cup Evaporated milk
¼ Teaspoon black pepper
1 1/2 Teaspoons salt
4 Teaspoons vanilla
2 Teaspoons packed brown sugar (optional)
1/4 Teaspoon pumpkin pie spice (optional)
Food processor or blender

Step 1

Bring to a Boil

Heat stock, potatoes,pumpkin,carrots,onion, garlic, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Step 2

Blend in food processor

Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Step 3

Whipped evaporated milk

Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in evaporated milk & vanilla. Pour into soup bowls.
I put the evaportated milk in the food processor to help clean it and whip the milk.
Step 4

Pumpkin Soup

If you want a sweeter recipe add sugar and spice.
Step 5

Sweetened Pumpkin Soup

Top with a slash of French Vanilla Coffee Creamer.

Tips & Warnings

There are so many variations of pumpkin soup. Just find the one that suits your taste.
You can cook your pumpkin really easy by washing really good, cutting in 1/2 & scooping out the seeds. Put in a pressure cooker (without lid on) and cook until soft. Scoop out your cooked pumpkin for your recipes.
Soup is extremely hot when putting in food processor. Be careful not to burn yourself.