As written circa 2004:

Peppery Pumpkin Soup
From the American Heart Association Quick & Easy Cookbook

16 oz. can plain pumpkin
10-1/2 oz. can low-sodium chicken broth
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. black pepper
dash of ground nutmeg
12 oz. can evaporated skim milk
1/4 c. lowfat sour cream
1 Tbs. toasted pumpkin seeds (optional; garnish)

In medium saucepan combine pumpkin, broth, salt, onion powder (you may
use finely minced onion), pepper and nutmeg. Cover over medium-high
heat until bubbly, about 10 minutes, stirring occasionally. Stir in
evaporated skim milk. Heat through, about 5 minutes, but do not boil.
Spoon into 4 bowls to serve and garnish with a dollop of non-fat sour
cream and pumpkin seeds if desired.

This recipe isn't at all spicy; I use cayenne pepper to punch it up.
----
Okay, don't ask me why it called for low-sodium chicken broth then you
add salt to it. I'm not a particular fan of low-fat sour cream, either.
No need for sour cream, in fact. Or a garnish of pepites (pumpkin seeds).

This invites the age old debate about canned pumpkin. Is it really
squash in the can? Who really cares?

This is a quick and easy soup. I use a stick blender to puree it in the
pan in on the stovetop. I add a bit of dried tarragon. I find tarragon
works well with winter squashes/gourds.

Jill

On Wednesday, October 24, 2018 at 1:22:31 AM UTC-4, Jill McQuown wrote:
> As written circa 2004:
>
> Peppery Pumpkin Soup
> From the American Heart Association Quick & Easy Cookbook
>
> 16 oz. can plain pumpkin
> 10-1/2 oz. can low-sodium chicken broth
> 1/4 tsp. salt
> 1/4 tsp. onion powder
> 1/4 tsp. black pepper
> dash of ground nutmeg
> 12 oz. can evaporated skim milk
> 1/4 c. lowfat sour cream
> 1 Tbs. toasted pumpkin seeds (optional; garnish)
>
> In medium saucepan combine pumpkin, broth, salt, onion powder (you may
> use finely minced onion), pepper and nutmeg. Cover over medium-high
> heat until bubbly, about 10 minutes, stirring occasionally. Stir in
> evaporated skim milk. Heat through, about 5 minutes, but do not boil.
> Spoon into 4 bowls to serve and garnish with a dollop of non-fat sour
> cream and pumpkin seeds if desired.
>
> This recipe isn't at all spicy; I use cayenne pepper to punch it up.
> ----
> Okay, don't ask me why it called for low-sodium chicken broth then you
> add salt to it.

So you know how much salt is in it.
So you can reduce the salt if you need to.

Cindy Hamilton

On 10/24/2018 4:03 AM, Cindy Hamilton wrote:

> So you know how much salt is in it.
> So you can reduce the salt if you need to.

Almost every canned item has salt in it. See the labeling to determine
the "alleged" amount.

nb

notbob wrote:
>
> On 10/24/2018 4:03 AM, Cindy Hamilton wrote:
>
> > So you know how much salt is in it.
> > So you can reduce the salt if you need to.
>
> Almost every canned item has salt in it. See the labeling to determine
> the "alleged" amount.

This is why you make your own chicken broth/stock. I make mine
strong and never add salt. No one should waste their money on
that canned or boxed dishwater with salt added for taste.

On 10/23/2018 11:22 PM, jmcquown wrote:

> This invites the age old debate about canned pumpkin.Â* Is it really
> squash in the can?

Might be. Hubbard (Summer) squash, to be exact. Use to see it around
the cannery I worked at as a kid. Mostly packaged for frozen sale,
though.

I made a scratch pumpkin pie, last Halloween. I used the smaller,
"sugar pumpkin", not the large "carving pumpkin". (yes Virginia, large
"carving pumpkins" are grown to be carved, not eaten)

> Who really cares?

Then, there's that!

nb

"jmcquown" > wrote in message
...
> As written circa 2004:
>
> Peppery Pumpkin Soup
> From the American Heart Association Quick & Easy Cookbook
>
> 16 oz. can plain pumpkin
> 10-1/2 oz. can low-sodium chicken broth
> 1/4 tsp. salt
> 1/4 tsp. onion powder
> 1/4 tsp. black pepper
> dash of ground nutmeg
> 12 oz. can evaporated skim milk
> 1/4 c. lowfat sour cream
> 1 Tbs. toasted pumpkin seeds (optional; garnish)
>
> In medium saucepan combine pumpkin, broth, salt, onion powder (you may use
> finely minced onion), pepper and nutmeg. Cover over medium-high heat
> until bubbly, about 10 minutes, stirring occasionally. Stir in evaporated
> skim milk. Heat through, about 5 minutes, but do not boil. Spoon into 4
> bowls to serve and garnish with a dollop of non-fat sour cream and pumpkin
> seeds if desired.
>
> This recipe isn't at all spicy; I use cayenne pepper to punch it up.
> ----
> Okay, don't ask me why it called for low-sodium chicken broth then you add
> salt to it. I'm not a particular fan of low-fat sour cream, either. No
> need for sour cream, in fact. Or a garnish of pepites (pumpkin seeds).
>
> This invites the age old debate about canned pumpkin. Is it really squash
> in the can? Who really cares?
>
> This is a quick and easy soup. I use a stick blender to puree it in the
> pan in on the stovetop. I add a bit of dried tarragon. I find tarragon
> works well with winter squashes/gourds.
>
> Jill


I've made this one a few times, once with the cashews and maple syrup, but
later versions without which I like just as well. I like pumpkin soup, and
most squash soups though. Yours sounds good and easy too.

https://www.myspicesage.com/recipes/...pkin-soup.html

Cheri