Cream of Pumpkin Soup

By: Sheila Reynolds

This cream of pumpkin soup recipe is just the right balance of sweet and savory. You’ll also get a little heat from the ginger to hit all your taste buds at once. This is a great soup idea to star at a thanksgiving dinner or even Halloween.

Ingredients

3 tbs. butter, unsalted
1 tbs. dark brown sugar
1 onion, diced
1 clove garlic, minced
1 inch ginger, grated
4 cups chicken broth
2 cans pumpkin puree (not pie filling)
Salt and pepper, to taste
1 cup heavy cream
Sour cream, garnish
Parsley, garnish
Pumpkin seeds, garnish

Directions

1. Melt the butter in a large stockpot over medium heat. Sautee the onion, garlic and ginger until translucent, about six minutes. Add the sugar, broth and pumpkin, and season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes. Puree with an immersion blender.
2. Pour in heavy cream and stir until heated through. Serve garnished with sour cream, parsley and pumpkin seeds.

More Soup Recipes