It is finally chilly here in Texas! Hooray! I can’t think of anything better than a creamy, warm soup (or stew!) for dinner. This super easy — and delicious — creamy pumpkin soup truly hits the spot.
Recipe: Creamy Pumpkin Soup
Serves 4
(inspired by this recipe)
1 medium yellow onion, chopped
1 clove garlic, minced
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 ½ cups heavy whipping cream; separated
Saute onion in butter in a medium saucepan until tender. Add
1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer
15 minutes.
1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer
15 minutes.
Transfer broth mixture into the container of a blender or
processor. Process until smooth.
processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth,
pumpkin, and spices; stir well. Bring to a boil; cover, reduce heat, and simmer
10 minutes, stirring occasionally.
pumpkin, and spices; stir well. Bring to a boil; cover, reduce heat, and simmer
10 minutes, stirring occasionally.
Stir in whipping cream and heat through. Do not boil. Ladle
into individual soup bowls.
into individual soup bowls.
Top with a quick pour of heavy cream on the top and serve!
Enjoy!
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