Over the Thanksgiving holiday, I made Pumpkin bread and was left with over 1/2 can of pumpkin puree. After searching online, settled on making Pumpkin Soup. This is a very quick and easy recipe, ideal for chilly nights.
Here's how I made Spicy Pumpkin Soup:
Heat 2 tsp olive oil and sauté 1/4 to 1/2 cup chopped onions in it for 5 mins. Add 1/4 cup chopped green bell pepper and continue sautéing another 5 mins. Add 1 or 2 cloves of garlic (chopped). Cook another 5 mins. Then add about 1 to 1.5 cups of the pumpkin puree. Add about 1 cup vegetable broth and the following seasonings to taste - salt, pepper, red chili flakes and Kirkland brand no salt seasoning mix. Add 1 wedge of Laughing Cow cheese of choice (I used Creamy Swiss). Stir well, breaking down the cheese wedge as you stir. Once it starts simmering, take off heat. Let cool, then blend to smooth puree.
Before serving, heat thoroughly and adjust consistency by adding more broth if needed.