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Pumpkin Spice Soup Perfect for the Holidays & Colder Winter Months

With the holidays on the horizon, you may be turning to recipes that add a a dose of comfort and soul to the end of your work day. Look no further than this calming pumpkin spice soup that is absolutely perfect as a solo side dish this fall and winter that’s also always a hit with friends and family and that can be gussied up to serve as a filling entree. It’s a soup for all seasons! Perhaps my favorite aspect of this incredibly easy dish is that you can be adventurous with it. And, most likely, you have all the ingredients already in your pantry and fridge.

While “pumpkin spice” has become something of a cliché, it’s done so for good reason. People love it. The curry and white pepper add an authentic zest and flavor to this creamy pumpkin soup. You can also spice it up for a more piquant depth of flavor with turmeric or cumin. I’ve also occasionally added some Italian seasoning or sage or basil from the garden. Feel free to experiment or keep the soup as written. Switch out the chicken stock with chicken bone broth for an added boost of collagen, or if you do not have evaporated milk on hand use heavy cream, half & half, or for more of an Indian vibe go with a can of coconut milk. Top with julienned basil or chopped cilantro, toasted pine nuts, a drizzle of chili oil or a lovely arbequina olive oil. Or nothing at all! With this soup you cannot go wrong! And if you’re thinking of additions to make this soup more of an entree than an appetizer, I suggest adding shredded chicken, corn, or potatoes.

Although we will not be entertaining large groups this holiday season, this soulful pumpkin spice soup is sure to delight you and your bubble as 2020 comes to a close. Enjoy!

LEVEL: Easy | PREP: 10 minutes | COOK: 20 minutes | SERVINGS: 6 servings (1 cup each)
INGREDIENTS
  • 2 tablespoons butter or margarine
  • 1 cup (1 small) chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 cups chicken broth
  • 1 can (15 ounces) of Organic Pumpkin
  • 1 can (12 fluid ounces) Evaporated Milk
STEP 1
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
STEP 2
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Enjoy!
And happy holidays!

Jacqueline Tager | CalBre#: 1476997
jacqueline.tager@sothebyshomes | (323) 697-3040
Sotheby’s International Realty – Los Feliz Brokerage
1801 N Hillhurst Avenue Los Angeles, CA 90027

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