Pumpkin Soup

Alyson Stringer (originally from Jane McCoy Plante)

Yield: 3-4 servings

I love making soups in the fall and winter. I got this one from one of my ex’s Canada cousins. I know it sounds strange, but try it once on a cold winter’s day and you’ll be hooked! (Nov 2010)

1/4 cup butter

1/2 onion, pulverized

1 can plain pumpkin (not pie filling)

1 can beef broth

1 cup milk

Cayenne pepper, to taste

Melt butter and sauté onion. Add pumpkin and heat. Gradually add broth and simmer for 10 minutes. Add milk and reheat (do not boil). 

Serve with a sprinkle of cayenne and warm biscuits or brown bread.