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canal winchester ohio

Creamy Pumpkin Soup
Serves 4

1 small onion, chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 can (29 ounces) pumpkin (puree, NOT pie filling)
2 cups canned low-sodium chicken or vegetable broth (or homemade)
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups 1% milk (or use plain soy milk)

In a medium saucepan over a medium high heat, saute onion in olive
oil till translucent--about 3 minutes. Turn down the heat to medium
and add spices and stir for another minute. Add pumpkin puree
(remember--don't use pumpkin pie filling!) and broth. Simmer for 5
minutes. Now add milk and heat for another 5 minutes (don't let it
boil again or it will separate).

7/27/2002 4:56:12 PM

Long Island,New York

Huff....is it served hot or cold? (some soups are cold soups....really !)...and.....is it best right away or a day or two later ?......G

8/4/2002 8:47:03 PM

canal winchester ohio

I have it hot & your right the next day is the best. I'm gonna have to get my wife to type for me, I got about 100 different punkin recipes. I got a killer punkin dip you serve with ginger snaps.....mmmmmmmm good

8/5/2002 5:03:51 PM

Western Pa.

Huff,

I've had a pumpkin soup made with green pumpkins, bacon, and onions. It was yummy! Do you have that recipe?

kilr

8/6/2002 11:20:37 AM