Wondering what to do with all those cans of pumpkin you bought up on sale after Thanksgiving? I bought a bunch this year. I love pumpkin pie all year round, and when I wanted some for my birthday in June last year, the grocery store didn't have any. I decided to try out a pumpkin soup.
Here's a great recipe for that came out of a Better Homes and Gardens magazine and then I tweaked it a bit.
3- medium carrots, peeled and sliced
2- Tbsp margarine
1- medium onion, diced
1- stalk celery, diced
1- clove of garlic, minced
2-15 oz cans of pureed pumpkin (make sure it's not the pie mix kind, just pure pumpkin)
1- 32 oz box of beef broth
1/2 cup whole milk
1/2 cup water
a squirt of syrup (I didn't have maple syrup so I used non-maple pancake syrup)
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
salt to taste
Cook sliced carrots in a large stock pot in the margarine over med heat for 2 minutes. Add the diced onion, celery, and garlic and cook 8-10 more minutes until vegetables are tender.
Stir in the pumpkin, broth, milk, water, syrup, and spices, and heat through. Salt to taste.
The photo in the magazine is prettier than mine. This makes a yummy fall/winter side dish.