I love soup. Really, really love soup.
I love to make soup for dinner…even in the middle of summer
But what better time of year to enjoy soup than right now!
The weather is perfect to enjoy a bowl of hot soup for dinner.
side salad or a loaf of warm crusty bread and you have a wonderful meal for dinner.
This pumpkin soup recipe is easy to make for a weeknight family dinner yet fancy
enough to make for company or to serve as a first course for Thanksgiving.
If you have a pretty
pumpkin soup tureen , serve it in that when company comes over.
AND if you want to make it even prettier, why not hollow out a pumpkin and serve the soup from that.
Of course, if you use a hollowed out pumpkin to serve your soup in,
save some of the pumpkin seeds to garnish the soup.
Ingredients 1/4 cup butter 1/4 cup chopped onion 1 clove garlic, finely chopped 2 teaspoons brown sugar 1 can chicken broth 1/2 cup water 1 15 ounce can pure pumpkin 1 12 ounce can evaporated milk Instructions Melt butter in a medium sized saucepan. Add the onion, garlic and sugar. Cook for a few minutes until the onion is soft. Add the chicken broth and water and bring to a boil. Reduce heat to low and let simmer for 15 minutes. Stir in the canned pumpkin and evaporated milk and continue to cook over low heat for an additional five minutes. Serve soup with homemade croutons or seasoned pumpkin seeds. Find more Pumpkin Recipes here on Daily Dish!