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Pumpkin Soup

  • Chipotle Mustard

Pumpkin Soup

Products in this recipe: Chipotle Mustard
  • 2 (15 ounce) cans pure pumpkin
  • 2 cups (14.5 ounce can) vegetable broth, fat free
  • 1/2 cup maple syrup
  • 1 cup skim milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Pumpkin seeds from one pumpkin, roughly 2-3 cups
  • Chipotle Crema
  • 1/4 cup Silver Spring™ Chipotle Mustard, or more to taste
  • 1 cup sour cream

Bring the soup ingredients to boil over medium-high heat and turn to low to simmer for 10 minutes. Stir occasionally.

Roast pumpkin seeds at 350 degrees for 45-50 minutes or until golden brown.

Mix together the mustard and sour cream, set aside.

Spoon soup into bowls or pumpkins, for a fun presentation. Top with a dollop of Chipotle Crema and baked pumpkin seeds and serve.

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Recipe courtesy Silver Spring Foods