I am in the pumpkin spirit now, so tonight I made my my Spicy Pumpkin Soup. It is really delicious on a fall day or evening and it only takes a few ingredients. This Pumpkin Soup Recipe is one of my favorite fall soups.
Slightly Spicy Pumpkin Soup
2 Tablespoons butter
2 Tablespoons minced onion
1 15 oz can pumpkin puree
1 14 oz can chicken broth
1/2 cup milk (I used 2%)
1/2 to 1 teaspoon red pepper flakes
Melt the butter in a sauce pan and add the minced onion. Once the onion starts to look clear, add the remaining ingredients. Cook over low heat.
I used 2 percent milk in my soup, but you could also use whole milk.
When you get to the pepper flakes, start with 1/2 teaspoon of red pepper flakes. I like my soup spicy so I use a teaspoon, but you should “pepper” to your liking.
Continue to cook the soup on low until heated through. There is no need to put through a processor, the soup is already smooth and creamy, but you can if you want it super smooth. This soup goes great with cornbread or dinner rolls.
Update: This is one of the recipes from the first year of blogging, some of the photos are not as beautiful as I would like them to be, but the soup still has the same great flavor.
Makes 4 single servings. Enjoy with a grilled cheese sandwich or some cheese bread.
What is your favorite fall soup?