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It’s Never Too Late for Pumpkin Soup

Posted on January 28, 2015 under #31MasselSoups, 31 days of Soup, gluten free soup, gluten-free soup recipes, Massel soup recipe, pumpkin soup

Many make the mistake of thinking that pumpkin is a food reserved only for Halloween and Thanksgiving. However, it’s just as delectable later in the season! Winter squash can bring out the natural flavors in a wide range of your favorite seasonal dishes, but sometimes, you just need to keep it easy and just enjoy our Simplest Pumpkin Soup. You can also add other seasonal squash—butternut, for example—if that’s your cup of tea.

You’ll need a small, two-pound pumpkin (or, one pound per person served) and chicken or vegetable style stock made with Massel Concentrated Liquid Stock. You can also use our Ultracube bouillon cubes with the all-purpose bouillon and seasoning. Peel the pumpkin and cut it down into quarters. After softening it in the boiling stock, grab your food processor or blender to make a smooth purée. All you need thereafter is a bit of evaporated milk or soymilk, and you’re ready to indulge!

Struggling a bit with the prep work? Put your pumpkin pieces in the microwave for four minutes to get that skin to slide right off.

Simplest Pumpkin Soup Recipe

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