Pumpkin Soup

Name: Pumpkin Soup
Yield: 4
Cuisine: American
Ingredients: 3 Tbsp butter; 1/2 c onion, chopped; 2 c pureed pumpkin (canned is fine); 1 tsp salt; 1/4 tsp pepper; 1 1/2 Tbsp brown sugar; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 1/2 pt chicken or vegetable broth; 1/2 c half & half

By Thea Pappalardo
@Sassy01

I first tasted this a long time ago at a festival at the Queens Farm Museum. They were nice enough to share their recipe but it just didn't taste the same as theirs. I've tweaked the recipe a bit over the years and we enjoyed it tonight with turkey sandwiches.

Rating:

★★★★★ 1 vote5

Comments:

20 Comments

Serves:

Method:

Stove Top

Ingredients

3 Tbsp

butter
1/2 c

onion, chopped
2 c

pureed pumpkin (canned is fine)
1 tsp

salt
1/4 tsp

pepper
1 1/2 Tbsp

brown sugar
1/2 tsp

nutmeg
1/4 tsp

allspice
1 1/2 pt

chicken or vegetable broth
1/2 c

half & half
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How to Make Pumpkin Soup

Step-by-Step

Melt the butter in a soup pot. Add the onions and saute gently for about 10 minutes. Add the pumpkin, salt, pepper, brown sugar, nutmeg and allspice. Slowly add the broth. With an immersion blender, blend until smooth. (or in a blender). Heat thoroughly, then add cream. Heat again but do not boil. I like to garnish it with a dollop of sour cream and a little freshly ground nutmeg.
This can also be made in your crockpot. Cook on low for 3 hours, add cream and cook for another hour.

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