Today, I want to share a great recipe for Pumpkin Soup. It was easy, quick and cost less than $5.00 to feed a family of four.
When we were on vacation in Germany, we stopped by a nice little cafe to get out of the rain and have a nice light lunch. The Chef’s special for the day was a Pumpkin Soup. I had never had it before, so I decided to give it a try. My Mother had the same dish and we both agreed it was fantastic. I knew this soup would be gracing our dinner table when we got home.
This frugal soup was eaten with a few slices of English Muffin Bread. If you remember I wrote about the cost of bread not too long ago and I was able to make two loaves of English Muffin Bread for less than $1.00!
The one ingredient you may think is expensive is the heavy cream. Yes, it is a bit high priced, but a little goes a long way. Also, check the expiration date on your heavy cream – it will usually keep for about a month whether it is opened or not. Just make sure you take a sniff of it before you use it!
- 2 tablespoons butter
- 1 cup chopped onion
- 1 15-ounce can pumpkin puree, unsweetened
- 4 cups canned chicken stock*
- Fresh grated nutmeg
- 1/2 cup heavy cream
- Salted pumpkin seeds, for garnish
- In a heavy large saucepan, melt butter over medium heat. Add chopped onion and cook until tender about 5 minutes. Stir in pumpkin puree and bring to a simmer. Stir in stock and return to a simmer and cook for 20 minutes. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with pumpkin seeds as garnish.
- *You can use low-sodium broth to reduce the salt intake
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