Friday, November 16, 2012

UH-mayzing Pumpkin Cream Soup

I'm not going to beat around the bush for even a moment here. I made the most delicious soup last night and I am so excited to share my recipe with y'all. Sadly, I did not take a picture because I was too excited to sit down and consume my delicious meal of pumpkinny creamy goodness.

So last Friday, I got my wisdom teeth removed and had been subsisting on protein shakes for the better part of a week. Naturally, I ended up getting sick of them, so I decided to whip up a few batches of soup. First was my old broccoli cheddar standby. It was delicious, but nothing that knocked my argyle socks off. The next night, I decided to try my hand at mashed potato soup, which was good, but needed a lot of sour cream in order to give it that extra something it lacked. And let's face it, I've gained back nearly every pound I lost during recovery, so the last thing I need are gobs of cellulite-causing gremlins adorning my food. Anyway. Anxious to experiment again, I decided to go for my favorite ingredient, and make... pumpkin soup! The recipe that I found was a little bland, but with modifications, it was definitely the best out of the three I had made in the previous days. I think I may even like it better than carrot soup.

So here it is, ladies and gentlemen... the recipe you've been waiting for to satisfy each and every one of your orange-hued urges!

1 small onion, chopped
1 clove of garlic, pressed
1 tbsp butter for sauteing (I nearly omit butter in soup recipes, but trust me on this one)
1 standard-size can of pumpkin
1 12-oz can evaporated milk (reduced fat or fat-free works just fine!)
2 cups chicken stock
1/2 cup water
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp pepper
salt to taste

1. In a stock pot, saute onions in butter. Once the onions have begun to brown, add the garlic and continue sauteing for another 2-3 minutes.

2. Add stock, water, pepper, brown sugar, and cinnamon. Stir.

3. Add pumpkin and evaporated milk. Stir until well incorporated.

4. Let simmer on low for about 15 minutes, stirring occasionally. Add a dash of salt if necessary. I did.

5. Pour into blender and puree. This may seem like a ridiculous suggestion since the pumpkin is already pureed, but you want to get the onions all chopped up and mingled throughout.

6. Eat and enjoy! This didn't even need sour cream. Yum! Pin It

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