Soup is a great way to get your fill of vegetables. Comforting in the cold, easy to make, filling, and easily paired with crackers or rolls, it is a classic meal. It is usually best to make soup from scratch, because canned soup can contain the chemical BPA and has a high sodium concentration.  So, eat your vegetables! Try making this cozy fall soup recipe.(Source: http://www.livestrong.com/article/361266-why-is-soup-healthy/)Pumpkin Soup:Ingredients:

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons packed brown sugar
  • 1 can (14 1/2 fluid ounces) chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1 can (15 ounces) Pure Pumpkin
  • 1 can (12 fluid ounces)    Evaporated Milk
  • 1/8 teaspoon ground cinnamon
  • You can also add 1 tablespoon of Flour during the 15 minute simmering period.(that’s what I did)

INSTRUCTIONS:MELT butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.Optional: You can substituted the chicken broth for vegetable broth.  You can also add some red pepper flakes for a kick or bay-leaf for some added flavor.Original Source: https://www.verybestbaking.com/recipes/32396/creamy-pumpkin-soup 

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