Pumpkin Soup
Easy Cold Pumpkin Soup with Molasses and Orange
Pumpkin soup is not just for fall. You can enjoy it all year round. This delicious cold pumpkin soup recipe is especially nice in late spring or in the summer when you do not want anything too rich or heavy. This is a very sweet soup and makes a nice appetizer or lunch. It is sweet enough to tempt nearly any child too.
You can use canned pumpkin in this cold pumpkin soup recipe because pumpkins will not be in season in the spring or summer and you might not have any frozen pumpkin. Canned pumpkin is fine to use in a lot of recipes and pumpkin soup tastes just as good when you use canned pumpkin. Most people cannot tell the difference anyway.
This cold pumpkin soup recipe will serve fourteen people as an appetizer or seven as a main course. It is a very easy soup to make because you simply combine everything. There is no cooking involved at all.
Sweet Chilled Pumpkin Soup
Ingredients -
3 tablespoons pumpkin pie spice
2 ½ tablespoons frozen Granny Smith apple juice concentrate
3 ½ pinches salt
1 cup heavy cream, plus extra
1 tablespoons molasses
1 big can pumpkin
7 cups whole milk
1 can sweetened condensed milk
Ground ginger and cinnamon, to taste
Splash of orange juice
Preparation:
Combine everything together, keeping some of the milk for adding the following day.
Keep the soup in a stainless steel or glass container in the refrigerator.
Add a generous sprinkle of cinnamon and ginger, some more milk and stir the soup well.
Keep adding milk until it is the right consistency.
(Serves 14)
