Creamy Pumpkin Soup

Creamy Pumpkin Soup

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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)

How to Make Creamy Pumpkin Soup

Step-by-Step

  1. Saute 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.
  2. Transfer 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.
  3. Stir in whipping cream and heat.

Printable Recipe Card

About Creamy Pumpkin Soup

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



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