Creamy Pumpkin Soup
I love gardening and have a big pumpkin patch. A few years ago when our harvest was very plentiful, I experimented and came up with this recipe. My family just loves this soup.
Ingredients
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cups sliced peeled potatoes
- 1 can (15 ounces) solid-pack pumpkin
- 2 to 2-1/2 cups milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- 3 bacon strips, cooked and crumbled
Reviews
For those of you that made it and said there was not much flavor, could you add garlic to boost it?
This is probably the best pumpkin soup I've had! Me and the boyfriend each had seconds. Also, we doubled the amount of bacon because we are bacon hounds. I wouldn't have thought to put sour cream in it, but it really adds to the soup.The only thing I think I will change when I make it again is substituting vegetable broth for the chicken broth, I think there is a little lingering chicken taste that doesn't seem to fit when the soup is primarily vegetarian so I think the vegetable broth would be a better fit.
A bit too thin, didn't add the bacon. Great ease, but next time I would add more potatoes or use cream instead of milk We prefer a thicker soup... Delicious flavors!
Wow! This was so much better than I thought it would be! Everybody loved it and has asked me to make it again!
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Creamy but bland, might make a good sauce in a casserole, would probable turn into something else if I make again
This tasted a lot like the title, nothing more than that. We left out the bacon to make it a meatless meal. It would be a nice accompaniment to a good, dense loaf of homemade rye bread.
I love this soup! Make sure you top the soup with the bacon because that really makes the dish. Also, I usually add a little sugar (or splenda) to the soup for a hint of sweetness.
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