Pumpkin Soup

Pumpkin Soup
Pumpkin Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tblsp. butter

  • 1

    medium onion, diced

  • 1/2

    tsp. pumpkin pie spice

  • 1/4

    tsp. cayenne pepper

  • 15 oz. can pumpkin puree

  • 3

    cups low-salt vegetable broth

  • 2

    Tblsp. orange marmalade (I use a little more)

  • 1/4

    cup low-fat evaporated milk

  • 2

    Tblsp. toasted pumpkin seeds

Directions

In a 2-1/2 or 3 quart saucepan, melt the butter over medium heat; add the onions and sauté, stirring occasionally, until tender - about 4 minutes. Add the spice and pepper; stir just to combine and cook for 2 minutes. Add the pumpkin and the stock; stir and simmer for 8 minutes. Add the marmalade; stir until well blended. Add the milk and cook until heated through. Garnish with the pumpkin seeds. NOTE: I mess up some of the healthiness of this dish by also garnishing with crumbled bacon.

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