Reading Time: 2 minutes

Two weeks ago, Nashville experienced a weekend of chilly fall temperatures. This was the perfect time to test out a recipe I stumbled across on

Pumpkin Harvest Soup

I decided to find a recipe that would help me use the remainder of my canned pumpkin instead of letting it sit in my refrigerator. Not only was this recipe simple, but it won me major points from E. He went surprisingly crazy for this! I cannot wait to make this again when the temperature drops!

2 tbsp. butter
1 lg. onion, chopped
1 lg. potato, pared and diced
3 c. chicken broth
1 (16 oz.) can pumpkin
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. white pepper
1/2 pt. heavy or whipping cream
Packaged croutons ( I skipped this and topped with a dollop of sour cream and a sprig of basil)

Instructions:In a 3 quart pan over medium heat, in hot butter, cook onion and potato for 5 minutes, stirring occasionally. Add chicken broth and heat to boiling. Cover and cook over low heat until vegetables are tender. Ladle 1/2 of vegetable mixture into container of electric blender; blend until smooth.

Add remaining mixture and repeat. Return mixture to saucepan. Add pumpkin, salt, nutmeg and pepper. Over high heat, heat to boiling. Cover; reduce heat to low and cook 10 minutes. Stir in cream; heat through.

To serve, ladle into a seeded pumpkin shell or soup bowls; garnish with croutons. Makes a lovely Thanksgiving dinner centerpieces. Makes 6 cups or 6-8 servings.

Until next time, may your evening be full of magnolias, bourbon and a tasty fall recipe!


Share some love!

Looking for Something?