So, first I want to apologize that I’m posting all these pumpkin recipes mid a pumpkin shortage. Well, let me rephrase, mid a CANNED pumpkin shortage. I’m not saying I have the balls to make my own puree, but please do feel free to send some to me! Below is my homemade pumpkin soup recipe that came from the leftover pumpkin from the pumpkin muffins. It’s just a hodgepodge of different recipes that I’ve read, plus a little bit of my own flair. I’m lucky enough to live with a gentleman who collects dried chillies like I collect cookie sheets. So, I already had the below fun chillies. You are more than welcome to substitute them with whatever dried chilli powder you have in your house, just taste often and add slowly!
I ate this for lunch and dinner 3 days in a row. It gave me a wonderful “I-ate-too-much-sodium, so my neck is the size of a grapefruit”, but it was worth it.
- 2 Cups Pumpkin Puree
- 3 Cups Low Sodium Chicken Stock
- 2 Teaspoons Ginger (Add one teaspoon at a time and taste. Different people have different sensitivities to ginger.)
- 1 Cup Light Cream
- 1 Tablespoon Sugar
- 4 Teaspoons Onion Powder
- 1/4 Teaspoon Dried Chipotle Chile Powder (If you don’t have these chillies, feel free to substitute whatever you want, just add slowly and taste often!!)
- 1/8 Teaspoon Dried Habanero Chile Powder
- Pinch Cinnamon (if desired, a little goes a LONG way)
Mix all the above in a large pot over low heat. Be sure to add the ginger and chillies in parts, tasting as you go to test for your tastes. Heat until a simmer, then serve. If you use light cream, you get 6 (1 cup), 120 calorie servings. If you use heavy cream, you get 6 (1 cup), 170 calorie servings. Choose wisely!
Just a preview of Thanksgiving recipes to come. I’m still too full to write about it.