Pumpkin Soup

Soups

By John Tanner

A warm harvest soup from a pumpkin base.

Serves
4

Prep time
20 minutes

Cook time
See recipe

Ingredients

  • 2 tablespoons water
  • 1 onion, diced
  • 1 16 oz can pumpkin puree
  • 1⅓ cups vegetable broth
  • 3 cups soy milk
  • ½ teaspoon sugar
  • ½ teaspoon nutmeg
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt (optional)
  • ⅛ teaspoon pepper (optional)

Instructions

  1. Cook the onion in the water for 4 minutes, until the onion turns clear.
  2. Puree the cooked onion and water in a blender.
  3. Add the remaining ingredients, stirring or blending to combine.
  4. Cook over medium heat for another 12 minutes.

Source: NuSci legacy recipe archive.