How to Make Pumpkin Soup

I love soup, especially in the winter, but I stopped buying it when my son was diagnosed with food allergies. I couldn’t find a soup that did not contain a milk product.

It was probably for the best given the amount of sodium in most soups.

I never thought about making soup myself until this fall when a plethora of butternut squash from the CSA begged to be pureed into a hearty soup.

Making the soup was easier than I imagined and the end product was delicious. I was hooked!

So when I checked out Kitchen Play’s progressive menu for December, sponsored by My Spice Sage, I knew right away I was going to give the Spicy Pumpkin Soup Shooters a try.

I, of course, had to put my own twist on it. (Translation: adjust the recipe to accommodate the ingredients I did and did not have).

I used less than a full can of pumpkin puree (hubby had used some for a cheesecake); I substituted soy milk for 2% because we don’t have cow’s milk in our house due to allergies; I added a little bit of sugar to sweeten it up; I opted out of the bacon garnish; and I made it all for myself, i.e. served sans shooters; hubby doesn’t like soup anyways.

Now, maybe it was because I used less pumpkin, or maybe its the combination of spices, but the pumpkin flavor was not nearly as strong as I was expecting – a pleasant surprise actually. Instead of tasting like a warm harvest soup, it tasted like a fiery Indian appetizer. And I liked it!

Here’s a link to the original recipe. If you give it a try, let me know what you think.