elana's pantry / Flickr
This is a post by BargainBabe.com writer Yazmin Cruz.
This creamy soup is delicious and can be ready in minutes if you sub in store bought broth and pumpkin puree. To save money make your own chicken broth and reuse your Halloween pumpkins instead of buying pumpkin puree. It will take you more time but the result is well worth it. For more comfort food recipes try Bargain Babe’s chicken stew with carrots or her easy and cheap eggplant Parmesan.
Ingredients
1/4 teaspoon ground cinnamon
1 cup chopped onion
2 tablespoons butter, melted
2 cans chicken broth
1 can pumpkin puree or one large pumpkin cubed, skin removed
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Directions
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth and stir well. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes. Use a blender or immersion blender to blend the broth mixture until it�s smooth. Add the remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Bring to a boil and simmer for 10 minutes. Stir occasionally so it doesn�t burn. Stir in whipping cream and heat thoroughly, but do not boil. Serves six.
October 19th, 2010 at 11:39 am
Beware, all pumpkins are not created equal. Many “Halloween” pumpkins may not work well to cook or bake with. Pumpkins grown for Halloween are grown for size and not flavor. The soup may not be very flavorful and getting my children to eat would be difficult. They may not want to eat this type of soup again based on substandard ingredients the first time they try it. Pie pumpkins are more flavorful and the pulp is less grainy. I am all for stretching my food dollar but I desire flavorful, healthy food as well.
October 19th, 2010 at 4:20 pm
Julie, I was going to leave much the same comment. It doesn’t hurt to take the cut out pieces from a jack o lantern and put them in another dish but as you say, not a lot of flavor.
Back when I was canning, I bought a large one (thrifty me!), cut it up, canned it (cooking it during canning) and what came out was a very nice gold-ish colored blah. 24 quarts of blah. Added it to everything…
learned my lesson
October 22nd, 2010 at 8:54 am
[...] adding walnuts, raisins or chocolate chips to the mix. If your pumpkin cravings continue, here is a recipe for pumpkin soup. If you want other bread recipes, here is a no-knead bread that is cheap, easy, and delicious or [...]
November 16th, 2010 at 8:34 am
It would be most helpful if the size for the cans of broth and pumpkin puree were listed for those who rely on such specific information to create the recipe. Thanks