Pumpkin Soup
This is something a little different than normal meal ideas, but it’s really good!
Pumpkin Soup
Makes: About 8 cups
Print Recipe
Ingredients
- 1 cup onion (diced)
- 2 Tbsp butter
- 2 cans chicken broth (for a total of 29oz of broth)
- 2 cans pumpkin puree (for a total of 30oz of pumpkin)
- 1 tsp salt
- ¼ tsp cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp black pepper
- 1 dash cayenne pepper (optional)
Add just before serving:
- 1 cup heavy whipping cream
Instructions:
- In a large saucepan over med/low heat, saute the diced onion in butter until translucent.
- Add 1 can of chicken broth and stir well. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Transfer the broth mixture to a blender or food processor and blend until smooth.
- Return the mixture to the saucepan (or a crockpot). Add the remaining can of broth, the pumpkin, and spices, and stir well.
- Bring soup to a boil, then reduce heat and simmer until time to serve.
- Shortly before serving time, stir in the cream and heat through, but don't bring back to a boil (or it may curdle).
Notes:
Make Ahead: This can easily be made early in the day and kept in the Crock-pot on low until mealtime. It can also be made and refrigerated – just reheat and serve.
Diet: Gluten Free, Egg Free
This is a really good soup.