Pumpkin Soup

 Pumpkin Soup


Pumpkin Soup always starts sounding good around this time of year.  I tested this recipe with a friend of mine and we came up with a great soup base that can be easily altered to suit your preferences and what items you have on hand in the pantry and fridge.  Here is a simple stove top recipe.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


Serves 6


2 tablespoons unsalted butter

1/2 teaspoon ground cumin

1/2 teaspoon pumpkin spice (Trader Joe's has a good one)

1/4 teaspoon ground nutmeg

1 15 oz. can of pumpkin puree, unsweetened (not the pumpkin pie fillling)

32 oz. vegetable broth

Salt and Pepper to taste ( I used 1/4 teaspooon ground pepper and a few good grinds of salt)

1/4 cup pure maple syrup

1/3 cup of sour cream


In a large saucepan, melt the butter then saute' the spices for a minute on medium low heat.  Add the pumpkin puree and vegetable broth and whisk together until the ingredients are combinned and smooth. Add maple syrup and stir to combine.  Add sour cream and whisk to combine until the sour cream is smooth, no small clusters of the sour cream.  Add salt and pepper to taste.  Serve!


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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