From the Pantry Butler kitchen

Pumpkin Soup

6 servings

Pumpkin Soup

Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness. USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food

Ingredients

  • 3 cups water
  • 1/4 pound beef round roast, sliced thinly (thaw if frozen)
  • 2 cans pumpkin without salt — about 30 ounces
  • 2 tablespoons maple syrup — or brown sugar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cinnamon — optional
  • 1/4 cup onions, diced

Method

  1. In a medium-sized pot, bring water to a boil.
  2. Add beef roast to boiling water.
  3. Boil for 5 to 10 minutes.
  4. Add pumpkin, maple syrup, and pepper to pot.
  5. If using cinnamon, add that too.
  6. Mix well.
  7. Lower heat and cook for about 10 minutes.
  8. Put 2 teaspoons of onion on top of each bowl of soup.
  9. Serve hot.

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