At the 11/13 club meeting Margaret’s Pumpkin Soup received much praise. Multiple people asked for recipe. Here it is:
1-2 Tbsp olive oil
1/4 cup finely chopped onion (or 1 Tbsp dried minced onion)
1 clove garlic finely chopped (or 1/8 tsp garlic powder
1 Tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp pepper
1/4 tsp nutmeg
1/8 tsp cayenne
1 – 15 oz can pure pumpkin puree
3 cups vegetable bouillon (1 ½ cubes Knorr vegetable broth cubes dissolved in three cups hot water)
If you use fresh onion and a clove of garlic you will saute these in the olive oil.
If you are using onion flakes and garlic salt add these when adding the spices. No olive oil needed in this case.
Empty tin of pumpkin into a pan.
Add the 3 cups of vegetable bouillon and stir until completely combined.
Place on medium heat and bring to a slow boil.
Turn down heat to simmer
Add onion & garlic and simmer for five minutes.
Add the brown sugar and spices one at a time stirring to combine well .
When adding the cinnamon you will notice that it takes a few minutes to be absorbed into the soup. Take the time to stir until fully combined.
Simmer the soup for another 10 minutes.
You can also use fresh pumpkin.
If you do – roast the pumpkin and put the flesh through a blender along with the fried onion & garlic.