Skip the arduous task of peeling, roasting, and gutting your pumpkins, and grab a can of 100% pure pumpkin puree instead. It’s just as healthy, without additives, and brings back the concept that soup is meant to be easy!
Canned pumpkin soup: Butter and olive oil, onion, garlic, salt, pepper, dried sage, pure maple syrup, canned pumpkin puree, stock, and whipping cream. Optional soup toppings: Pumpkin seeds, crispy bacon, and sage leaves. Grilled cheese sticks: Full fat mayonnaise, bread, cheddar cheese, and shredded mozzarella.
Spicy pumpkin soup: For a subtle kick of heat, add a pinch of cayenne pepper or crushed red pepper flakes to step one, while you’re sauteing the onions and garlic, or sprinkle some on top at the end. Herbaceous delight: Add some fresh herbs before using your immersion blender for a fragrant and earthy touch. I love using fresh thyme, fresh parsley, or rosemary! Coconut twist: Instead of the cream, use coconut milk for a rich flavor that’s creamy, but with a little tropical twist – pumpkin and coconut are the iconic duo we didn’t know we needed. Roasted garlic flavor: Roast a whole head of garlic, then squeeze the cloves into the soup before blending. Spices: Consult your spice rack, then add some some nutmeg, black pepper, curry powder, cinnamon, or other spices that call your name.
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