I know that soup season is nearly over, but I feel the need to share this recipe.
(for vegan recipe, use rice milk and omit butter and cheese)
5 cups Vegetable Broth
1 can Evaporated Milk
30 oz Pure Pumpkin, puréed
16 oz Yellow Corn
1 packet Lipton Vegetable Soup Mix
1 cup Sharp Cheddar Cheese, grated
2 tbsp Stick Butter
6 tbsp. Dark Brown Sugar (this part is VERY important!)
2 tbsp. Chili Powder
1 tbsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Ground Red Pepper
1 tsp. Thyme
½ tsp. Celery Seed
Salt and Pepper to taste
Blend pumpkin, vegetable broth and evaporated milk in large stock pot.
Add remaining ingredients and whisk for 2-3 minutes.
Bring to boil over medium heat.
Reduce heat and simmer until flavors blend, about 30 minutes.
Makes about 3 qts.
When we first made this, we used a whole pumpkin. Let me be the first to say, when you are standing in the kitchen holding a HUGE PUMPKIN, life can become very confusing. We ended up with 75 ounces of pure pumpkin, whereas the recipe only calls for 30. We put up a post on facebook calling all nearby residents to bring a bowl. There should be a proverb about how time and effort put into a pumpkin can feed a small village.