Creamy Pumpkin Soup
If you’ve traveled in other nations where pumpkin soup is a staple, you know that their pumpkin is what we call squash. The taste is much like the butternut squash soup that’s so popular in the U.S. Butternut is a bear to peel and cut up, so here is a shortcut way to make a gourmet pumpkin soup for cold nights in the campground.
4 cups water
1 tablespoon chicken bouillon granules
2/3 cup instant potato flakes
1 tablespoon dried, diced onion
15-ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
12-ounce can evaporated milk
Butter pats (optional)
Heat water to boiling and stir in bouillon, potato flakes and onion bits. Stir in pumpkin and spices. Cover, reduce heat and simmer 10 minutes for flavors to blend. Stir in evaporated milk to heat through. Adjust seasonings. Put a pat of butter in each soup bowl, then ladle soup over it. Serves 4.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com