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Pumpkin Soup

Makes: About 8 cups
5 from 1 vote
Course: Main Course, Side Dish
Servings: 8
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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