Pumpkin soup is velvety in texture and contains diced pieces of ham for added flavor. The muffin is an all time favorite around here. Please let me know if you enjoyed the recipe or if you added an ingredient to the recipe.
In a 2 quart saucepan, over low heat, combine the pumpkin puree, chicken broth and milk. Set aside. In a small bowl, combine the flour and unsalted butter. Add the butter mixture to the pumpkin mixture. Combine the brown sugar, kosher salt, black pepper, ginger cinnamon and ham to the pumpkin mixture. Heat the soup for 10 - 15 minutes but do not let the soup boil. If you are preparing this at home, for a picnic, fill a 1 quart thermos with boiling water. Place the cap on the thermos and let sit while you are making the soup. This process heat the core of the thermos and will keep you soup hot. Drain the thermos and fill with your delicious soup.
Basic Muffin Mix
- 5 cups whole wheat flour (stone ground if you can get it)
- 1 cup bran flakes (I use bran cereal)
- 1 cup wheat germ (refrigerate this after opening or better yet freeze it.)
- 1 cup yellow corn meal (not the self rising)
- 1/2 cup soy flour
- 1 cup nonfat dry milk
- 1 tablespoon kosher salt
- 1/4 cup baking powder
|In a large mixing bow, combine all of the ingredients. Store in airtight container in the refrigerator.|
The Outdoor Epicurean
Photo Courtesy of King Arthur Flour