- 6
4/5
(1 Votes)
Ingredients
- 1 (10.75 oz) can condensed cream of potato soup
- 1 1/4 cups water
- 1 (15 oz) can pumpkin puree (not pie filling)
- 2 T butter
- 1 cup cream
- 1 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
- 1/2 tsp garlic powder, or to taste
- 1/2 tsp ginger
- 1 pinch paprika, for garnish
- 1 cup seasoned croutons (optional)
Preparation
Step 1
In a saucepan over medium heat, combine the soup, water, pumpkin, butter and cream. Season with salt, pepper, garlic powder and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.
Remove from heat, and pour into a tureen. Sprinkle the top with paprika. Alternatively, ladle into individual bowls and top with seasoned croutons.
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