Pumpkin Soup...

...last week, Sarah posted on FB about Squash Soup. I decided I would give it a try but I was going to use pumpkin instead of squash. On our honeymoon in Jamaica, we stayed at Couples Negril. We ate at the five star restaurant one night and they served pumpkin soup. At first I was really skeptical but then I was licking the bowl! Every since then (two years ago!), I've been craving it so I figured this was a great opportunity to try it out.

So I looked at Sarah's recipe, bought what I needed then came home and started only to realize I didn't have any sage-grr! So I went to my go to All Recipes and found this recipe. It said to make it in the crock pot but I, obviously at 4:30pm and looking for dinner that night, bypassed that.

Here is the list of ingredients:

1 tablespoon butter
1 cup chopped onion
2 teaspoons minced garlic
2 pounds cubed fully cooked ham
3 (29 ounce) cans pumpkin puree
1 (32 ounce) carton chicken broth
2/3 cup cream
1 teaspoon fresh thyme
1 teaspoon ground black pepper
1/2 teaspoon fresh rosemary



You were supposed to cook the onion and garlic in the skillet then basically mix it all together and simmer. WELL...let me tell you what I did...



1. I didn't have an onion or garlic so I used onion flakes and minced garlic (like from a seasoning bottle).

2. No ham.

3. I read the reviews on the website and they said it needed more cream than the recipe called for so I added the whole pint of cream.

4. I didn't have any pepper so no pepper at all.



Then I made grilled cheese sandwiches with American and mozzarella cheese-yum! The final product was pretty fab! Matt said he didn't like all the onion flakes but he kept saying how good it was, and he NEVER does that and he even asked for some in his Thermos for lunch the next day!!! So woohoo-we had a winner!!!

The final product with my orange Gatorade!


I had called Matt and asked him to bring home the cream. I was a little worried but once I added it in, I think that made all the difference. Definitely a yummy, fall dinner!