"Kerrian's Pumpkin Soup"
Author: Charlie Kerrian
Recipe type: Soup
Cuisine: American
Serves: 4
- 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)
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2017/11/knr-p-186-kerrians-pumpkin-soup/
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