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Pumpkin Soup

Velvety smooth, delicious and good for you.

  • 2 TB. butter
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 2 TB. flour
  • 1 large can pumpkin purée (or 2 regular 14-15-oz. cans)
  • 3 Cups vegetable or chicken broth (or 3 Cups water mixed with 11/2 tsp. VEGETABLE or CHICKEN SOUP BASE)
  • 1/4 tsp. POWDERED GINGER
  • 1/4 tsp. GROUND NUTMEG
  • 1/4-1/2 tsp. salt, to taste
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
  • 1/4 tsp. sugar
  • 1/4 tsp. THYME (optional)

Melt the butter in a stock pot over medium-high heat. Add the onion, carrots and celery and cook until soft, stirring frequently-10-15 minutes. Sprinkle in the flour, stirring well until there are no little flour lumps. Add the rest of the ingredients and simmer for 30 minutes. Purée in a blender or food processor if desired. Serve with a dollop of sour cream.

Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 6

Nutritional Information:
Servings 6; Serving Size 1 cup (329g); Calories 130; Calories from fat 45; Total fat 5g; Cholesterol 10mg; Sodium 540mg; Carbohydrate 20g; Dietary Fiber 5g; Sugars 7g; Protein 5g.

Vegetable Soup Base and Seasoning 8 oz. jar
Chicken Soup Base and Seasoning 8 oz. jar
Powdered China #1 Ginger .9 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Nutmeg East Indian Ground 1.0 oz. 1/4 cup jar
Thyme French .8 oz. 1/2 cup jar

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