Thanksgiving is coming! Thanksgiving is coming! Yay!
Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin. I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day. 🙂
This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy. 🙂
- 1- 15 oz can organic pumpkin puree
- 1 3/4 cup milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp sea salt
- 1/4 cup brown sugar
- Garnish - 1/2 teaspoon pre-packaged, halved pecans for each bowl.
- Garnish - 1/8 teaspoon ground cinnamon for each bowl.
- Place pumpkin in a 2 quart saucepan.
- Add milk 1/4 cup at a time, mixing thoroughly.
- Add cinnamon, nutmeg, sea salt, and brown sugar and mix together.
- Heat on medium heat until soup starts to bubble at the edges, about 5 minutes, stirring occasionally to keep from sticking.
- Stir and cook for 5 more minutes. It will be thick and creamy.
- Divide equally among bowls and garnish with cinnamon or chopped pecans. (or both)
*Photo by Patti Phillips