I am well aware the fall has passed and that winter and the holidays in full swing. Over the last few months, it was pumpkin this and pumpkin that everywhere you turned, but now that remains a distant memory.
Or maybe not.
If you’re like me, you enjoy pumpkin year-round. I have a constant supply of canned pumpkin puree in my pantry, in a container in my fridge, and even frozen into chunks in my freezer for those times that I need an emergency pumpkin pie smoothie.
The other day, it was chilly outside and I wanted soup. But, I was in a bit of a hurry and didn’t have much time to put something together. I opened the refrigerator and immediately directed my eyes upon a container of pumpkin puree. And then I thoughtI wonder if I can throw a quick soup together with this….Five minutes later, I was enjoying a delicious bowl of creamy pumpkin soup.
5-Minute Creamy Pumpkin Soup (serves 2)
1 c. pumpkin puree
1 c. vegetable or chicken broth
1/2 c. unsweetened almond milk (or milk of choice)
1/4 tsp sea salt
1/4 tsp dried sage
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground black pepper
pinch of nutmeg
Combine all ingredients together into a bowl and whisk gently. Pour into a small pot and heat on the stove top over medium heat for 3-5 minutes, stirring often. (You could also microwave for 2 minutes instead.)Serve immediately.
Are you a pumpkin fan? Do you it it year-round or just in the fall?