If you've never had pumpkin soup, it's like tomato soup but with pumpkin taste and this one has corn. Matthew and I like to have it with grilled cheese sandwiches. This recipe is super quick. I used 1 cup of evap milk and 1 cup of milk in place of the 2 cups half and half and added 2 Tbsp of flour to the onion/garlic/corn mixture for thickening. Top it with a little fresh parsley for a garnish.
2 tablespoons butter or margarine
1 small onion, minced
1 clove garlic, minced
1 (10-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) can pumpkin
2 cups water
2 chicken bouillon cubes
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon ground cinnamon
2 cups half-and-half
Melt butter in a Dutch oven; add onion, and saute until tender. Add corn, and cook, stirring occasionally, 2 to 3 minutes.
Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in half-and-half, and cook until thoroughly heated (do not boil). Pack in a thermos.
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