I have several pint jars of pumpkin sitting in my pantry that I canned after Halloween this year. I decided to pop open a jar and make some soup!
First, I drained the liquid from the pumpkin and transferred it to a small saucepan.
(If you substitute store-bought canned pumpkin, you might need to ADD a little water, as it is “solid pack”, meaning that it has had a bunch of water removed.) Then I added about 1/3 cup of buttermilk and a pinch each of powdered ginger, garlic powder, salt, fresh black pepper, and ground coriander.
I combined those ingredients until smooth, using a hand blender, while I brought the soup up to temperature over medium-high heat. I decided to add about 1/4 to 1/3 cup of half’n’half and blend that in as well.
To have a little more fun, I added croutons to the glass canning jar that the pumpkin had been in, and topped them with about a 1/4 cup of shredded Gruyere cheese.
I poured the soup over the cheese and croutons and stirred. It was stringy with hot cheese and tasted like a soup and grilled cheese sandwich, all blended together!
Obviously, you could just eat the soup, without the croutons and cheese. You could vary the flavor by changing the flavor of croutons and/or the type of cheese. Also, you could vary the spices added to the soup. Cumin, instead of coriander; mustard powder, rather than garlic; add some chicken stock for a non-vegetarian option. It’s a versatile little soup that you can spice to suit your tastes, plus it’s quick and easy! Enjoy!