Wednesday, October 29, 2014

Yummy Recipe Wednesday! (Creamy Pumpkin Soup)

Hello everyone and welcome to another Yummy Recipe Wednesday. Today I bring you the fourth and final pumpkin recipe in celebration of the fall season and month of Halloween. This creamy pumpkin soup is absolutely amazing and actually quite simple to make. You can play around with the spices if you’d like, depending on whether you want it more savory or more sweet, but I think it’s fantastic just the way it is. One word of caution, be sure to use Low Sodium Chicken Broth or you will regret it. It’s best just to control the salt yourself at the end when you taste the soup. You can also make this in a slow cooker after you puree the onions, just be sure to add the cream at the very end. Give this a try next time you have friends or family over and I assure you that you will get raves and requests for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single post.

Creamy Pumpkin Soup

  • 2/3 cup Chopped Onion
  • 2 Tbsp Butter, melted
  • 2 (14.5 oz) cans Low Sodium Chicken Broth
  • 1 (15 oz) can Pumpkin Puree
  • 1/4 cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Cayenne Pepper
  • Salt and Pepper, to taste
  • 3/4 cup Half-And-Half or Light Cream

1. In a medium saucepan, saute the onion in butter until tender.
2. Stir in 1 can of chicken broth; bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Transfer the broth mixture to a blender or food processor and process until smooth; return the mixture to the saucepan.
4. Add the remaining can of broth, the pumpkin, brown sugar, ground cinnamon, ground ginger, ground nutmeg and cayenne pepper and stir well; Bring to a boil, cover, reduce heat, and simmer 10 minutes, stirring occasionally.
5. Taste the soup and add salt and pepper as desired; stir in the whipping cream and heat through but do not boil.
6. Ladle into individual soup bowls and serve with crusty bread or toasted pumpkin seeds.

No comments:

Post a Comment