BRRRR! It’s the time of season, where soup is great for the soul. It warms the body up and is “oh so good.” I like mine with crackers crumbled on top or a cheesy panini on the side. YUM! You seriously can’t go wrong with a hearty soup on the menu.
And not only do certain soups freeze well – but they save me a ton of time & energy when I don’t have either come dinner time. Those frozen soup containers can be tossed in the microwave and reheated when we’re hungry. It stretches my dollar quite a bit and keeps the bellies happy in our house. {As well as my hair on my head}
Recently this Pumpkin Chili Soup made it’s appearance in our house and it was a hit. The pumpkin & cinnamon added a little bit of sweetness that wasn’t overpowering. I decided to dunk some toasted bread in my bowl and I may have indulged more than I should have. I have to say – I’m the member of the clean bowl club and I didn’t mind polishing this off!
Pumpkin Chili Soup
Ingredients:
1 1/2 pounds of ground beef
1 medium onion, chopped
1 can {16 ounce} chili beans {undrained}
1 bottle {12 ounce} chili sauce
1 can {10 3/4 ounce} condensed tomato soup – undiluted
1 cup canned pumpkin
1 teaspoon cinnamon
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
Directions:
In a large skillet – cook your ground beef and chopped onion over medium heat until no longer pink. Drain excess fat.
Stir in your remaining ingredients. {If desired – add water to thin out soup}
Bring to a boil.
Reduce heat; cover and simmer for about 1 hour.
Enjoy hot and refrigerate leftovers. Double recipe if you want to feed a large family/have leftovers.
YUM! What yummy soups have you made so far?
You may also enjoy these Pumpkin Recipes:
Pumpkin Pancakes
White Chocolate Mini Pumpkin Bundt Cakes
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