Bachelor's Creamy Pumpkin Soup recipe

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Ingredients

1 (10.75 ounce) can condensed cream of potato soup
1 ¼ cups water
1 (15 ounce) can pumpkin puree
2 tablespoons butter
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder, or to taste
½ teaspoon ginger
1 pinch paprika, for garnish
1 cup seasoned croutons

Nutrition Info

264.5 calories
carbohydrate: 17.6 g
cholesterol: 67 mg
fat: 20.8 g
fiber: 3.3 g
protein: 3.2 g
saturatedFat: 12.4 g
servingSize: -
sodium: 1007.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan over medium heat, combine the cream of potato soup, water, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes.

  2. Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.

Recipe Yield

6 servings

Recipe Note

This scrumptious and hearty soup is perfect for those short on time or reluctant to tackle cumbersome fresh pumpkin and garlic prep. It makes a wonderfully satisfying and surprising meal for fall and winter dinner guests. I serve this delectable soup with crusty bread and grilled vegetables;it would also complement a roast.

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