How To Make Pumpkin Soup in 20 Minutes — Cooking Lessons from The Kitchn

Some people have always understood that soup can be easy. I've just never been one of them. I've found myself on more than one occasion eating lunch with a friend who packed leftover soup — incredibly delicious-looking soup they'd just casually "whipped up" the night before. What was this sorcery? Doesn't soup involve lots of chopping and simmering and layering of flavors?

Apparently not, as I discovered while working on this easy pumpkin soup. Pumpkin soup is what we all crave come October, but the idea of starting with an actual pumpkin? I'll pass. The shortcut was obvious — canned pumpkin — but would it taste as good? The answer is a resounding yes, and I'll tell you just how to do it.

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