Delicious pumpkin soup! You can make this with other hard squashes too, like acorn or buttercup. You can use canned pumpkin, fresh, or frozen.
Pumpkin Soup
28 to 32 oz of cooked pumpkin
1 quart of milk
2 T butter
1 T honey
2 T maple syrup
1 T brown sugar
Juice of an orange
1 t marjoram
1/2 t cinnamon
1/4 t nutmeg
Salt and pepper
Process the pumpkin and some of the milk together if needed. Pour into a large saucepan and heat together with the rest of the milk through the orange juice. Heat only to a simmer. Add the spices and serve hot.
It's chilly here today and this sounds like just the thing to warm us up. Thanks for sharing.
ReplyDeleteI *never* think of Mexico as being chilly! Guess I've got some things to learn ;-)
ReplyDeleteThis looks like a great winter soup! We just got a cold spell, here, and that sounds perfect!
ReplyDelete