Pumpkin Soup (the easy way)

This is a quick comfort food recipe for the chilly fall weather without spending a fortune.

I have made this few times when I realize
a- I have not made a meal plan
b- I am in a "no cook" mode
c- I was too busy to make what the meal plan said I was going to make.
So here you go, as simple as it gets.

Ingredients
(you can half it to suit your family needs)

1/2 Stick Butter

1/4 Cup Chopped Onion

2 Tablespoons Flour

2 Cans Chicken Broth

2 Cans Pumpkin Puree (plain)

1/2 Cup Applesauce

Dash of Nutmeg (optional)

1 Cup/can Evaporated Milk

Heat butter and onions in medium sized sauce pan cooking until soft.

Add your flour and stir until mixed in.

Add broth, pumpkin and stir until blended.

Then add applesauce and nutmeg.
 Heat to boil

Reduce heat and allow to simmer for 20 minutes.

At this point add evaporated milk and simmer an additional 10 minutes, stirring occasionally.

See, I told you this was easy.

And this is what I do with the pumpkin soup.

Remember my post about how Venus rice and how to cook it?

Well, here is one of the way to eat it.

You can really make any creamy soup to go with the Venus rice.

Pumpkin or asparagus soups are two of my favorites to pair with the rice.

Stay Frugal,

Daniela

Linking to
Stone Gable
Savvy Southern Style
The Frugal Girls