Creamy Pumpkin Soup

Submitted by Tonkcats

• Ingredients: 8
• Serves: 4

ingredients

• 1 cup water, hot
• 3⁄4 cup canned pumpkin
• 3 tablespoons green onions, thinly sliced
• 2 teaspoons frozen orange juice concentrate
• 1 1⁄2 teaspoons low-sodium instant chicken bouillon granules
• 1⁄4 teaspoon cinnamon, ground
• 1⁄8 teaspoon ginger, ground
• 1⁄2 cup skim milk

directions

1. In 1 quart casserole, combine all ingredients, except milk.
2. Mix well; cover.
3. Microwave at High for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once. Stir in milk.
4. Microwave at High for 30 seconds to 1 minute longer or until hot. Stir before serving.
5. Makes 4 servings, 1/2 cup each.

Reviews

[Jujubegirl]

This just wasn't a hit for my family. It definitely needs some sweetness added, and the onions don't seem to fit in. I couldn't take more than a couple spoonfuls, my hubby said it was "okay," and my kids wouldn't eat it.

 

[Yummy InMyTummy]

Nice taste and very simple! I used turkey stock (left over from Easter), added a little bit of brown sugar for my personal taste, and topped it with a few sage leaves. Thanks for the recipe!