Pumpkin Soup
Canned pumpkin actually packs more nutrients than raw fresh pumpkin, so this is one shortcut you absolutely shouldn't feel guilty about! Serve with cornbread or peanut butter sandwiches.
INGREDIENTS | SERVES 4–6
- 2 tablespoons butter
- 1 stalk celery, finely diced
- 1 large carrot, peeled and finely diced
- 1 medium yellow onion, minced
- 1 medium apple, peeled, cored, and minced
- 1 15-ounce can pumpkin purée
- 3 cups chicken broth
- 1 10-ounce package frozen whole kernel corn, thawed
- OPTIONAL: diced cooked ham, to taste
- Salt and freshly ground pepper to taste
- OPTIONAL: toasted pumpkin seeds, shelled
Melt the butter in a small Dutch oven over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until tender. Add the onion and apple; sauté until the onion is transparent.
Stir in the pumpkin and chicken broth. Bring to a boil; reduce heat and simmer for 10 minutes. Use a stick blender to purée the soup if you wish.
Add the corn and the ham (if using); simmer for 8 minutes, or until the corn is tender.
Taste for seasoning and add salt and pepper if needed. Garnish with pumpkin seeds, if desired.
Pumpkin Soup Variations
Omit the corn in the Pumpkin Soup recipe and stir in ½ cup of peanut butter and a little brown sugar instead. Or, season the soup by adding 1 teaspoon smoked paprika, ⅛ teaspoon ground cumin, and a pinch of cayenne pepper. Turn any variation into a cream soup by stirring in ½ cup of heavy cream, or more to taste.
