Creamy Pumpkin Soup Recipe

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Creamy Pumpkin Soup

Sheri Zander

By
@oshkosh

My husband and I love pumpkin soup in the fall and winter. We grow our own sugar baby pumpkins that I use in this soup, but canned pumpkin works just as well.

Rating:
★★★★★ 1 vote
Serves:
6
Method:
Stove Top

Ingredients

1 c
onion, chopped
2 Tbsp
butter
4 c
chicken stock
2 c
pumpkin puree
1 tsp
salt
1 tsp
cinnamon
1/2 tsp
ground ginger
1/4 tsp
black pepper
1/4 tsp
cayenne pepper
1/4 c
brown sugar, lightly packed
1 c
heavy whipping cream (can sub 1/2 & 1/2 or milk)

Step-By-Step

1Saute onion in butter until tender. Add 2 cups chicken stock. Bring to a boil, cover, reduce heat and simmer 15 minutes. Then process in blender or food processor until smooth.
2Transfer stock mixture to soup pot. Add remaining stock, pumpkin, salt, cinnamon, ground ginger, pepper, cayenne and brown sugar. Stir well. Brin to a boil, cover, reduce heat and simmer 10-15 minutes.
3Stir in whipping cream and heat.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pumpkin