Monday, October 8, 2012

{Recipe Fave} Pumpkin Soup

Oh pumpkin. I could eat it all day, everyday forever and ever. I'm like the pumpkin version of Bubba Blue-
You can barbecue it, boil it, broil it, bake it, saute it. There's pumpkin pie, pumpkin pasta, pumpkin latte, pan fried, deep fried, stir fried. There's pumpkin soup, pumpkin stew, pumpkin salad, pumpkin gobs, pumpkin beer, pumpkin pancakes... That's, that's about it.
(No joke, I just typed that whole thing, just to find out that I basically made the same joke in a post three years ago. I knew I was predictable, but this is a whole new level of unoriginal).

(p.s. I'm too lazy to think of a new shtick, so I kept it....Moving on...)

So if you're anything like me, today is your lucky day. Otherwise known as Pumpkin Soup Day. Otherwise known in this house as Monday, Tuesday, Friday, and Saturday (I went on a soup spree...and I'm not the least bit sorry!)

I've had this recipe for years, and it's so easy, (+delicious!) that I have to share. It says it's from Heritage Farms, but I can't seem to find a link anywhere...I copied it down though, so while my notes aren't perfect, they're all I've got. (there's no actual measurement listed for the pumpkin, I spelled potatoes wrong, and the last step refers to "sour creamy". I think my hands got going faster than my brain.)



The whole thing takes about 20 minutes. Could not be simpler. I think it's supposed to be 4 servings, but the original author may not know what constitutes a "serving" in my house, so I recommend doubling it (at least). Make a whole vat. Freeze some. You won't be sorry.

Here's what you need:
2T grated onion (we chopped it up in the Ninja)
2T butter
1  small carton chicken broth
1 can evaporated milk
1/4 c instant mashed potatoes
1/4 tsp pepper
1 tsp salt
1/8 tsp nutmeg
1 can pumpkin (mine is the huge can- for one batch you only need the regular size can. But who makes one batch?!)
Sour Cream (optional)

And the So-Simple-Even-I-Can't-Screw-it-Up steps:

1. Saute the butter and onion.

2. Add chicken broth and bring to a boil

3. Beat in potatoes, salt, pepper and nutmeg.
(For the record, here's where my crazy notes fail me a bit...They say "remove from heat" which doesn't make much sense to me, because the next step is to heat again. So I say skip that. Just keep cooking. It also says to mix "until creamy", but I tried, and I'm not sure that was ever going to happen. So again, skip it. Just mix them in there and move along.)

4. Beat in milk and pumpkin.


 5. Simmer, stirring often for 15 minutes.

6. Garnish with "sour creamy".


And you're done! Grab a hunk of bread, whip of a salad, and sit down to a nice meal with your butter rhino. Enjoy that warm pumkin-y goodness!

 


9 comments :

  1. you had me at pumpkin (and I'm sure I've recycled this line in about 2,351 different ways, but there you are)... also, 2,351 is my new fave number thx to jay mitlo.

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  2. ps. I have that exact amy of instant taters left in my box and I was going to discard it but now I have a reason to make soup!

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  3. Loving the Bubba Gump reference! And your handwriting on the recipe!

    Pumpkin soup? I like my pumpkin in pies and other such desserts. I cannot abide by mixing pumpkin with potatoes, though. But you and Crafty enjoy! Don't let me yuck your yum!

    ps. I went shopping last week at The Loft (50% off sale) and oh my word am I excited! Skinny cords (black) and two sweaters with chunky collars and short, but fat sleeves with two striped shirts to wear underneath them. How do you like "fat sleeves" as a description? You know what I mean though, right? The sleeves are bulky/droopy/baggy...is dolman the right "fashion" word? Should I send you links so you can praise my choices? (And tell me what shoes to wear with the cords?)

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    1. Happy you crack me up. Maybe we should apply the bookclub rule to foods: You might be surprised!

      (and for your fashion...maybe we should have a consultation this month at eat and park? Nothing goes together like a super burger and "fat sleeves"!)

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  4. Oh gosh, this looks absolutely scrumptious! I'll definitely have to make this sometime soon!
    xo TJ

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    1. Thanks! I might make it again today!

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  5. oh yum! i need to make pumpkin soup soon but first i need it to stop being over 90s degree this week i want fall weather in CA please

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    1. Thanks for stopping by! Normally I'm jealous for CA weather, but there is something irresistible about crisp fall air that I'm grateful for right now.

      Hope you love the soup! (I know you will!)

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