If you want an emergency soup or different pumpkin soup other than the classic soup made with heavy cream, this is it! The fastest, easy, and delicious pumpkin soup. I promise.
My son, Justin wasn’t able to go to school yesterday because he had an episode of severe stomach pain. I took him to his doctor and we were there until after lunch time. Justin repeatedly reminded me that he was famished. Since we live nearby the hospital, I took him home instead of dining out. Unfortunately, all he wanted to eat was soup…and fast because he was starving (he didn’t eat breakfast because he refused to eat). Just my luck, I ran out of his favorite noodles. The only thing I had was cream of chicken soup that I was going to use for the recipe I came up with. I looked at it for a moment and asked myself, how can I make this soup a little healthier without Justin chewing anything except sip? As I searched in my pantry, I saw the canned pureed pumpkins and I thought perfect! Wait! Chicken soup with pumpkin? Why not? The cream of chicken alone was flavorful enough, but I wanted to add some fiber. Justin loves broccoli, but not today. I asked him if he wanted pureed pumpkins added in the soup. A quick, repeated nod ensued. But just in case, I warned it might be too thick for his tastes (it wasn’t too thick or too thin. It was perfect). Well, he only wanted soup; thick or thin it didn’t matter. The result? Well, Justin said “I don’t just like it, I love it, mom! Ah, so good! Thanks, mom!”
- 1 can (10-3/4 oz.) 98% Fat-free cream of chicken
- 1/2 teaspoon cardamom spice
- 2 cans of water (using the empty cream of chicken soup can)
- 1 cup of canned or homemade pureed pumpkin or butternut squash
- 1-1/2 teaspoons chicken bouillon (adjust according to your taste)
- a dab of sour cream
- breadcrumbs ( I used the leftover bread crumbs from making the Pandesal)
- shredded (not grated) Parmesan cheese
- green onions ( see note)*
- Empty can of chicken soup and add into a small saucepan over medium-high heat. Add water, cardamom spice, chicken bouillon, and pumpkin. Whisk until well mixed. Bring it to a boil. Turn off heat.
- Scoop the soup into a bowl.
- Garnish with sour cream, breadcrumbs, shredded Parmesan cheese and green onions.
…and slurp its goodness. Mmm…delicious!
For the leftover pumpkin, save it for breakfast or lunch. You can get the recipe here.
*Note: For adults, the green onions are delicious addition to the soup. It’s a must! Trust me, try scooping a pumpkin soup with all the recommended garnishes and you are in for a treat. Seriously! The combinations are so good you would want to keep adding all the garnishes listed in the recipe until you finish the soup. That’s what my son, Justin and I did. Well, I made him try it at first and he liked it so much, he actually savored the soup. The oohs and aahs were endless. 🙂