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.
Add a 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.
- 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
- 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!