This recipe came into my life by way of Bon Appetit magazine back in 2002. Their Thanksgiving issue that year gave me lots of recipes that I come back to every year when I want something warm and cozy. I brought this recipe into our family celebration when my brother Ryan married a vegetarian. It gave her an option to have something special instead of just a bowl of mashed potatoes or a salad. Now, we can’t imagine having our big Christmas dinner without it. I also make it pretty regularly during the winter months as it is so darn delicious and easy to make.
Living in Denmark, I’ve had to make a couple of adjustments:
- I buy my canned pumpkin when I’m in the US. There are a few places in Copenhagen where I can buy it, but I’m not in those places when I want my soup.
- I have to make my own sweetened condensed milk. I was stressed when I found out that my local grocery store didn’t carry it. Luckily for me, the internet is a wonderful resource. Now, I make the exact amount I need and I don’t have to worry about wasting anything:
- 1/4 cup + 1/2 tsp. dry milk, 1/8 cup warm water, 3 tablespoons sugar
- We make our own stock at home. I never would have imagined doing that when I was running around from gig to gig in LA, but now, I can’t imagine using anything but homemade. It makes such a difference and it is really easy to do.
If you decide to give this soup a try, let me know how you like it in the comments below.
[cooked-recipe id=”29468″]
