In honor of Thanksgiving and my mother-in-law, I’m highlighting a past post for Kitchen Tip Tuesday and Tempt My Tummy Tuesday:
Although we used “real” pumpkin for our jack-o-bread recipe, we use canned pumpkin for this. It’s much smoother – not so . . . grainy, if you know what I mean.
Find great recipes and helpful kitchen tips at Kitchen Tip Tuesdays hosted by Tammy’s Recipes!
And click on over to check out the recipes at Tempt My Tummy Tuesday hosted by Lisa at Blessed With Grace
4 thoughts on “mom’s pumpkins soup, revisited.”
Sounds yummy. I’m all for canned pumpkin too, because I’m lazy. Happy Thanksgiving!
I LOVE all things pumpkin so I will try this soup. However, not real cool with 1 cup o’butter. Can you substitute oil of some sort without dire consequences?
By the way please tell PinkGirl that, as per her instructions, I ate all the Christmas Tree cakes. They were dee-lishus!
I popped over to look for your pumpkin bread recipe, and lo and behold here it is linked in your most recent post!
Thanks for participating in TMTT, today. Happy Thanksgiving.