It has been throwback week around here! The hubby has been obsessed with transferring all our family videos onto CDs before the tapes become ruined. Oh my gosh! My babies are now 20 and 17, but seeing all that footage is so much fun. A HUGE distraction while I am trying to work, but a distraction that brings a HUGE smile to my face. Our girlies were so stinkin' cute and the hubby and I look just how we look today. Ha! Yep, we haven't aged in 20 years...yeah, right. I am so glad we have these videos that we can now preserve onto a CD...until the next form of technology comes out. I think I know what we are doing over Thanksgiving...lots of family home movie watching!
So, today is all about a favorite throwback that will keep ya warm and is made with the flavor of the month, pumpkin!
Each spoonful is so creamy!
A mild pumpkin flavor seasoned with fresh sage. Boy is it good!
That'll take the chill off!
Originally from Land O'Lakes
Ingredients:
1 14.5 oz can chicken broth
1/2 cup water
1/2 tsp salt
dash of fresh ground pepper
1/4 cup unsalted butter
1/4 cup chopped onion
1 Tbsp minced garlic
2 tsp brown sugar
1 15 oz can pumpkin pie filling
1 12 oz can evaporated milk
dash of cinnamon
Directions:
Melt butter in a large pot. Add onion, garlic and brown sugar. Cook for 2-3 minutes or until onion is softened. Add the chicken broth, water, salt and pepper. Bring to a boil and reduce to low heat. Cook for about 15 minutes. Stir in the pumpkin, evaporated milk and cinnamon. Remove from heat and serve.
Grab your spoon! We may have a warm day today, but you know that isn't going to last so better get your soup recipes all lined up. Creamy Pumpkin Soup is one you are going to want to keep around maybe for every throwback Thursday this fall and winter!
Celebrate the little things that make life sweet,
Christine
You may also like these warm soup recipes:
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| Lighter Crab Bisque Soup |
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| Beer Mac n Cheese Soup |
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| Thai Shiitake Noodle Soup |
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