Joey & I made his famous pumpkin cranberry scones again last weekend and we were again left with half a can of pumpkin. What do you even do with leftover pumpkin? You certainly don't eat it by the spoonful, yuck! So I searched the web and stumbled upon this list of 50 things to do with canned pumpkin on the Food Network!
Pumpkin soup seemed like a good idea, so I gave it my own twist and now I have soup for lunch and it took 5-10 minutes tops!
Ingredients:
1 generous C canned pumpkin
3/4 C chicken broth
1/4 C apple cider + extra if needed
1/4 C cream
1/8 t cinnamon
1/8 t ginger
1/8 t nutmeg
dash of ground cloves
dash of salt
Directions:
1. Combine all ingredients in a small pot and whisk on the medium-high heat for 5 minutes.
2. Let simmer 10 minutes
3. Serve.
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