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Installment #68

We interrupt this week’s installment to bring you one of my favorite soup recipes… It’s a good time of the year for soup! I acquired this recipe from a Christmas Tree Farm/Gift Shop/Restaurant that I worked at YEARS ago, The Pine Tree Barn, located in Ohio. I worked in the restaurant part of the establishment which served only lunch 7 days a week. It was my first taste of “fancy cuisine”. There was always a soup, muffin, crepe and quiche of the day, and when they made Pumpkin Vegetable Soup I was in heaven. Funny side story… one time I was taking an order and the woman said she would have the “quickie” of the day (that’s how she pronounced “quiche”); I still laugh at that, bless her heart. I have fond memories of working there and made some really great friends, a few I still keep in touch with.

If you decide to try this recipe out, please let me know how you like it.

Pumpkin Vegetable Soup

1 large onion, chopped

2 tbsp butter

3 cups chicken broth

1 large potato, chopped

1 cup frozen lima beans

1 cup frozen corn

2 medium carrots, sliced

1 rib of celery, chopped

16 oz. can of Great Northern Beans, drained

16 oz. can of pumpkin

½ tsp salt

¼ tsp nutmeg

1/8 tsp pepper

13 oz. can of evaporated skim milk

In a 3-quart saucepan sauté onion in butter over medium heat. Add chicken broth and heat to a boil. Add potatoes, lima beans, corn, carrots, celery, and beans. Cook on low until veggies are tender (about 15 minutes). Add pumpkin, salt, pepper, nutmeg and bring to a boil. Reduce heat back to low and cook for 5 minutes. Stir in the evaporated skim milk and heat through.


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