The other evening, I made Spiced Pumpkin Soup for dinner. Pilot said it smelled delicious when he got home after work. I wasn’t so sure. The soup had Cumin in it, and to my nose, it smelled like chili, not pumpkin. If I cook something that has pumpkin in it, I expect it to smell like pumpkin pie. Not chili.
The recipe calls for Cardamon. We were out, so I substituted Allspice, instead.
Pilot enjoyed the soup. Honest. He had two bowlfuls.
Me? I ate it, but wasn’t that impressed. Like I said, if I cook pumpkin, I expect pumpkin pie. Next time, I think I’ll do away with the Cumin, and add Pumpkin Pie Spice instead.
- 1 Tbsp canola oil
- 1 small onion, chopped fine
- 1 tsp minced garlic
- 1 tsp curry powder
- 1 tsp cumin
- 1/4 tsp cardamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 C reduced-sodium, fat-free chicken broth
- 15 oz can pumpkin
- 12 oz can evaporated fat-free milk
In a large pot, heat oil over low for 30 seconds. Add onion and cook 3 mins or until soft.
Add garlic and cook 1 min. Stir in spices, salt, and pepper. Cook 1 min, stirring.
Whisk in broth and pumpkin. Bring just to a boil, reduce heat to low, and simmer for about 15 mins, stirring occasionally. Add milk and simmer for 2 mins.
Using whisk, puree soup until smooth. Add a little more broth to thin, if desired.
I wish you well.
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