Pumpkin Soup for One
2/3 cup ready-to-use chicken or vegetable broth
2/3 cup canned pumpkin purée (not prepared pie filling)
1/4 tsp ginger and a dash of cumin
3 tbsp half-and-half, cream or milk
Salt and ground black pepper
2/3 cup ready-to-use chicken or vegetable broth
2/3 cup canned pumpkin purée (not prepared pie filling)
1/4 tsp ginger and a dash of cumin
3 tbsp half-and-half, cream or milk
Salt and ground black pepper
In 12-oz mug, stir broth, pumpkin and spice until blended.
Microwave on High for 1 1/2 minutes until hot but not boiling.
Stir in cream or milk.
Microwave on High for 30 to 60 seconds (checking at 30) or until hot but not boiling.
Season to taste with salt and pepper
Tips:
- Freeze the remaining pumpkin in a small resealable bag. Portion out 2/3 cup per bag so that the pumpkin is recipe-ready.
- Save 1 Tbs of pumpkin to make Pumpkin Caramel Mug Cake.