Photo: Cumin Pumpkin Soup Recipe
Ingredients
- 1 (15-ounce) can pumpkin (not pie filling)
- 1 1/2 cups reduced-sodium chicken broth
- 1 cup lowfat milk
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and ground black pepper
- Fresh sage leaves
- Popcorn and pumpkin seeds, for garnish
Directions
In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving.
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By CVasquezG
on October 30, 2012
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very tasty! I didn't have canned pumpkin so i used a baking pumpkin and it came out very good! I did change some things though. Because I used a baking pumpkin i found that i needed to add a little bit more salt. I also used a half cup of half and half and a half cup of heavy cream (i wanted a creamier soup and I just added some cinnamon, nutmeg and ginger and onions that i sweat in butter first. a very yummy soup, i would not have thought to add cumin, and i really like the warmth it brought to the soup.
By aak1234
on November 29, 2011
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I read everyone's reviews saying this soup was bland, so I added 1/2 teaspoon chili powder, used a "heaping" teaspoon of cumin and threw in a couple extra bay leaves and I loved it. It tasted good and had a great consistency...also SUPER easy to make.
By itmeansflower
Seattle
on October 21, 2011
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Bland as bland can be! I find it hard to believe that anyone would like this recipe as is.
It was thin and almost devoid of flavor. Only after adding a ton of spices, butter, brown sugar, etc did it become worth eating. I would suggest using this as a starter recipe, then adding whatever you like best. Just keep adding and tasting until you like it; it'll take a while!
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