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/
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!