Now, I know that there are a variety of cooking levels out there, and sometimes more complex recipes can seem a little intimidating. I also know some nights you're in your jammies, and just want dinner already. But I'm telling you- anyone can do this! (I almost called this "You Can Do This Pumpkin Soup". but then I also almost named it "Easier Than Pie Pumpkin Soup" (get it? pie?). then I decided to calm down and be a little more literal).
Anyways, YOU CAN do this. This is bound to become a go-to, quick-and-easy, stuff-from-your-cupboard type staple around here, its just that easy.
1 can pumpkin (not pie mix. pumpkin)
2 cubes bouillon of your choice (chicken or veg)
2 tsp cinnamon
1/4 tsp nutmeg
sprinkle of salt/pepper
2 tablespoons brown sugar
2c milk product of your choice (I used almond milk because I had it on hand. The recipe called for half and half. Just don't use non-fat milk, it won't be creamy enough).
Now, a note about "the stuff". Pumpkin cans, brown sugar and bouillon cubes are excellent staples to keep on hand- they are versatile, and last a very long time. Your bouillon and milk selections can make this vegetarian or even vegan, or not.
What to do with it:
Put pumpkin, bouillon, water, cinnamon, nutmeg, sugar, salt, and pepper into a pan and boil it. Pour in milk, and bring back up to heat. Garnish with a "whisper" of cinnamon (not shown).
A few notes about the process. I found this just a tad salty- next time I'll either use 1.5 cubes, or not add any additional salt.
Overall, this was really good for something done in almost no time! It wasn't thick, like pureed soups are, but I think that was fine. I really enjoyed it- it was very hearty, but is actually (with almond milk subbing for half and half) pretty low calorie. I served it with a side of roasted green beans- just take some beans, toss with a little oil, salt, and pepper, and put on a cookie sheet under the broiler until browned and sizzling. Go ahead, give it a try!