Easy Pumpkin (from a can) Soup

Okay, this will probably sound a little like an infomercial, BUT after cooking all those holiday meals, do you find yourself with food you didn’t use?  Like, stuff that is just taking up room in the pantry?  Any containers of chicken broth stuck behind the sugar and spices?  What about cans of pumpkin for that pie you said you would finally make for Friendsgiving, but didn’t?

Well, have I got a treat for you, because this is one of the easiest soups I have ever made.  And who doesn’t want a warm bowl of soup on a cold, winter night, #ammiright?  A co-worker gave me the bare bones of this recipe years ago (she adds sautéed shrimp to hers, if I remember correctly), but it is still very easy, and you should have most of the ingredients on hand.  Even if you don’t, you won’t have much to pick up at the store.

Pumpkin (from a can) Soup

This soup is so versatile. You can serve it as a starter, with crusty bread, as a side, or you can add a protein like shrimp or crab for a main course. I typically serve with marinated grilled chicken breasts which I like to dip in the soup.

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Ingredients

  

• 1 tablespoon olive oil
• 1 small onion diced
• 1 orange bell pepper diced
• 1 clove garlic chopped
• ½ teaspoon cayenne
• 1 teaspoon nutmeg optional
• 1 teaspoon ginger optional
• Salt & pepper
• 2 cans pumpkin
• 2 cans chicken broth
• ¼ cup heavy cream

Instructions

 

• Bring A Medium Saucepan To Medium Heat
• Add Oil, Diced Onion And Bell Pepper
• Cook Until Softened, About 5 Min.
• Add Garlic, Cayenne, Nutmeg And Salt And Pepper
• Empty Cans Of Chicken Broth And Pumpkin Into Pan
• Bring To A Boil, Add Cream And Reduce To Simmer.
• Add Salt And Pepper To Taste.