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Dinner & A Movie - Pumpkin Soup

Our U of I chefs are back with a comforting soup featuring pumpkin.
Simple Pumpkin Soup
courtesy dietitian cassie
1 29 ounce can of pumpkin (or 3 1/2 cups pumpkin puree)
1 12 ounce can coconut milk
2 1/4 cups water
4 T. butter
2 T. brown sugar or maple syrup (optional)
1 T. garlic
2 tsp. sea salt
1 1/2 tsp pumpkin pie spice
Garnishings (optional): heavy cream, pumpkin seeds, pistachios, parsley

Melt the butter in a large pot over medium heat.
Cook and store the garlic into the melted butter until softened.
Stir the water and let it heat up for 1-2 minutes before adding in the rest of the ingredients.
Stir the pumpkin puree, coconut milk, pumpkin pie spice and brown sugar or maple syrup (if desired) and cook until heated through, about 5-6 minutes.
Let simmer on the stove on low heat until read to eat.
Garnish with a touch of heavy cream, pumpkin seeds, pistachios and/or a sprig of parsley. Refrigerate or freeze extras for easy to reheat sides or snacks.
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