Sunday Afternoon rolled around and my husband requested an all time favorite...soup and grilled cheese. Just when I was decided that I didn't feel like using canned soup, I remembered that I had some canned pumpkin in the fridge left over from my marbled pumpkin cheesecake. Thus, Savoury Pumpkin Soup was born. I didn't follow a recipe or anything, and I didn't take any measurements. So these are very rough measurements for the soup. The great thing about this soup is that A) It's delicious and B) it's a 1-pot soup. SO easy and quick. I will most certainly be making this again; it was SO yummy and perfect for a fall afternoon!
1 cup canned pumpkin
1/2 -1 cup fat-free half and half
1-2 tbsp butter
3-5 fresh chopped sage leaves
Combine pumpkin and half and half in a small-medium saucepan until smooth. Add more half and half for a thinner soup, and less for a thicker soup. Then add chooped sage, a little shake of cinnamon & nutmeg, and aprox. 1 tbsp butter until all ingredients are combined. Add salt and pepper to taste. Simmer on low-medium heat for about 5-8 minutes. Pour into serving bowl. Add a little more butter to enrich the soup and then top with a few slices of Parmesan.
Tips: If you're feeling more motivated than I was today, I think that melting the butter in a seperate saucepan and adding the sage and some freshly minced garlic to that would be excellent. Let the sage and garlic become fragrant and then add that to your pumpkin/cream mixture.