Pumpkin Soup

Pumpkin Soup

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely, chopped onion
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups LACTAID® Fat Free Milk
  • 1 1/2 cups canned Libby’s 100% pumpkin (not pumpkin pie mix)
  • 2 tablespoons of DOMINO Brownulated Sugar or 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, additional for garnish
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons of honey
  • 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

In a 2.5-quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium-high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.

Garnish with a sprinkle of ground cinnamon, to taste, if desired.

Notes:

Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more here.

  • 2 tablespoons olive oil
  • 75 g finely, chopped onion
  • 470 ml low-sodium chicken broth
  • 350 ml LACTAID® Fat Free Milk
  • 0 g canned Libbys’s 100% pumpkin (not pumpkin pie mix)
  • 2 tablespoons of DOMINO Brownulated Sugar or 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, additional for garnish
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons of honey
  • 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

In a 3-litre, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium-high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.

Garnish with a sprinkle of ground cinnamon, to taste, if desired.

Notes:

Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more here.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract