Creamy Pumpkin Soup

You will need all of the above ingredients plus salt, pepper and baking soda.



Chop one large onion and two carrots. I didn't have any fresh carrots so I used canned which I always have on hand specifically for this recipe. Cooking in the bush requires much planning ahead. I always have powdered eggs too just in case the store is out of real ones. Just a random after though that has nothing to do with this specific recipe.



Bring the broth, onions and carrots to a boil. Add the baking soda,



cinnamon, salt and pepper.



Simmer uncovered for 10 - 15 minutes or until the vegetables are soft.

Next add the pumpkin and evaporated milk.



Blend with an immersion blender and simmer for ten additional minutes. Make sure and do this step. I hyped this recipe up to one of my friends, she made it without pureeing it and thought it was a really strange and not all that good of a soup. She'll probably never trust my recommendations again. So puree, it makes the ugly duckling into a beautiful swan.



It's like pumpkin pie in a bowl, but without any sugar. Add a dollop of sour cream. Perfect for cool fall days.


Original recipe can be found here.
Recipe with some minute changes here.

~AnnMarie