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Enjoy this easy pumpkin soup for lunch or dinner
My mother made this yummy soup that’s extremely easy and tasty. Here are the directions; I remember them by heart.
Pumpkin Soup
- One 16-ounce can of pureed pumpkin
- 2 cups chicken or vegetable broth
- 2 cups apple juice or cider
Combine these three ingredients in a blender. You can add a bit of cream, milk, or half-and-half if you like. After blending, pour the mixture in a saucepan, and simmer for 10 minutes or so.
Ladle the soup into bowls, and top it with a dollop of fat-free plain yogurt or sour cream. Sprinkle with a bit of nutmeg, and enjoy. Serve with some toast and a side salad, and this makes for a light and refreshing lunch or dinner. I imagine the soup could be served cold on a hot day, but there may not be any leftovers, it’s that good. Serves 6.
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