Monday, October 30, 2006

Cream of Pumpkin Soup

I know I am just one more lemming when it comes to raving about Trader Joe's, but there's a site I've just found called Trader Joe's Fan which has a really great section for recipes that readers have created using TJ's products. While having a TJ label is not really necessary for everything, many of their products are special to the store and become fan favorites.

Since we are in the throes of pumpkin season, here's an especially yummy recipe for an autumn soup, submitted by poppymom.

Cream of Pumpkin Soup

1 quart Trader Joe's low-sodium chicken broth
2 6-oz cartons Trader Joe's Greek-style honey-flavored yogurt
1 15-oz. can Trader Joe's organic pumpkin
1/4 t sea salt
1/8 t ground cayenne
1/8 t ground ginger
1/8 t ground cumin
1/2 t fresh-grated lemon zest

Combine all ingredients in a large pot and whisk until all the lumps of pumpkin are gone. Heat gently over medium heat for 15 minutes or until heated through. Be careful to not simmer, or the yogurt will curdle. Serve warm.

Makes about 4 dinner-sized servings or 8 soup course servings


Blogger Lynn Barry said...

Another great soup I want to try, thanks to you. You are so good to me. I will substitute rice milk for the yogurt. That should be ok, just thinner consistency.

10:41 PM  

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