The local grocery stores have been sold out of canned pumpkin for weeks so, when I finally spotted some yesterday, I loaded up with at least eight cans of the stuff. I was anxious to use some right away and decided to experiment with pumpkin soup. I browned a tablespoon of diced yellow onion in a tablespoon of olive oil.
I poured in 3.5 cups (a 29-ounce can) of pumpkin.
I mixed in half a cup of unsweetened applesauce. I thought it might add some natural sweetness but balance out the pumpkin.
I poured in 1.5 cups of vegetable stock, added a dash of nutmeg, and dumped probably a tablespoon of cinnamon in it. (I love cinnamon.) I mixed everything up and let it simmer, covered, on low heat. (Please–cover, cover, cover your pumpkin or you will quickly have a pumpkin-colored kitchen!) There was no need to use a blender–I just poured a bit into a bowl and garnished it with roasted pumpkin seeds.
It was…okay. It wasn’t bad, but I wasn’t knocked out by it. I definitely should’ve chopped up the onions a little finer. Other than that, I’m not sure what I should’ve done to give it more flavor. Left out the applesauce? Added a tablespoon of maple syrup? Added cream? I don’t know.
What do you use in your pumpkin soup?