How to Make Pumpkin Soup

I love soup, especially in the winter, but I stopped buying it when my son was diagnosed with food allergies. I couldn’t find a soup that did not contain a milk product. It was probably for the best given the amount of sodium in most soups. I never thought about making soup myself until this fall when a plethora of butternut squash from the CSA begged to be pureed into a hearty soup. Making the soup was easier than I imagined and the end product was delicious. I was hooked! So when I checked out Kitchen Play’s progressive menu for December, sponsored by My Spice Sage, I knew right away I was going to give the Spicy Pumpkin Soup Shooters a try. I, of course, had to put my own twist on it. (Translation: adjust the recipe to accommodate the ingredients I did and did not have). I used less than a full can of pumpkin puree (hubby had used some for a cheesecake); I substituted soy milk for 2% because we don’t have cow’s milk in our house due to allergies; I added a little bit of sugar … [Read more...]