creamy pumpkin soup
(1 RATING)
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.
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prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 cup onion, chopped
- 2 tablespoons butter
- 4 cups chicken stock
- 2 cups pumpkin puree
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup brown sugar, lightly packed
- 1 cup heavy whipping cream (can sub 1/2 & 1/2 or milk)
How To Make creamy pumpkin soup
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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.
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Step 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.
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Step 3Stir in whipping cream and heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Category:
Other Soups
Tag:
#Quick & Easy
Keyword:
#pumpkin
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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