With the kickoff of the holidays among us, the air temperatures cooling down, the beautiful red leaves on the trees, I thought it was “high time” (as they say in the deep south) that I made a pumpkin soup. I’m one for traditions, however this year I felt a need for some change. This creamy based pumpkin soup is similar to the Williamsburg variety, however, I used a local spice blend and added some vegetables (with okra in of course) to the recipe. Also, I preferred using the pumpkin puree which carried a richer flavor through the soup and was easier to work with.
My family, neighbors and I really enjoyed this style of soup, yes even the kids! The okra was not what you think…the hearty veggie added great flavor to the soup! And let me add by saying, you don’t need to eat a whole bowl to feel full. Just a cup will do! So, I hope that you enjoy this super simple recipe and share with many this holiday season.
- 1/4 cup chopped onions
- 4 TBSP butter
- 3/4 can of Organic Pumpkin Puree
- 1 can of cream of mushroom soup
- 1-1/2 cups of water
- 1/2 bag of frozen vegetables (soup mix variety with okra)
- 1/4 cup of frozen corn
- 1 TBSP of Chef Troy’s Spice Mix (add more according to taste)
- shake of black pepper or cumin (optional)
Saute chopped onions in the butter in a soup pot. Once onions are soft, add soup and pumpkin puree and stir together. Add water and stir again. Once mixture is warm, add in frozen vegetables and Chef Troy’s spice mix. Let the soup sit on low for 5 minutes and then go back to taste. Add more spice mix according to taste. If you want to add heat, you can add more black pepper or cumin if desired.