cream of pumpkin soup

How To Make cream of pumpkin soup

• 1

  wrap pumpkin in foil, place in 200 degree oven overnight at least 15 hours allow to cool
• 2

  when pumpkin is cooled, heat broth and cinnamon sticks to simmer cook as you prepare pumpkin at least 40 minutes
• 3

  cut pumpkin and remove seeds, carefully remove peel you should have 8-10 cups of pumpkin flesh
• 4

  remove cinnamon sticks from broth, add pumpkin flesh to broth and bring to rolling boil (if pumpkin was properly cooked it should melt right into the broth, if it's still a little chunky use a blender to smooth) turn heat to low
• 5

  add vanilla, brown sugar and cream stir well add milk and simmer on low heat for 20 minutes
• 6

  garnish with ginger snaps and a dollop of marshmallow cream serve hot
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