The following recipe for Simple Pumpkin Soup is from SurvivalBlog reader G.C. She said that she adapted it from one that she found years ago in Country Living.
- 2 tablespoons butter
- 1 peeled and chopped potato
- 1 chopped onion
- 4 ½ cups chicken broth
- 1 pound of cooked pumpkin (or one 15-ounce can of pumpkin, if you don’t have fresh pumpkins available.)
- Salt and pepper
- ¼ teaspoon ground nutmeg
- ½ pint heavy cream
- Melt the butter in a large pot and cook the potato and the onion for about 8 minutes.
- Add the chicken broth, bring it to a boil, then reduce the heat and cover the pot.
- Simmer for about 10 minutes.
- Add the pumpkin and purée with a hand blender or an electric immersion blender until the mixture is smooth.
- Add the nutmeg and salt and pepper, to taste.
- Increase the heat and boil the soup.
- Reduce the heat, cover and simmer for 10 minutes.
- Add the cream and stir well.
- Reheat and season with salt and pepper.
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!