This delicious pumpkin soup is a great first course for a Fall meal or a Thanksgiving get together. It is rich and creamy!
1/4 cup (1/2 stick) butter or margarine 1/2 cup water
1 small onion, chopped 1 can (15 ounces) Pure Pumpkin
1 clove garlic, finely chopped 1/4 tsp. ground black pepper
2 tsp. packed brown sugar 1/8 tsp. ground cinnamon
1 can (12 fluid ounces) evaporated milk 1/2 tsp. salt (optional)
1 can (14 1/2 fluid ounces) chicken broth
- Melt butter in large saucepan over medium heat.
- Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
- Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
- Reduce heat to low; cook, stirring occasionally, for 15 minutes.
- Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.
- Remove from heat.
- In small batches, transfer mixture to food processor or blender; process each batch until smooth. Repeat until entire mixture is processed.
- Return processed mixture to saucepan.
- Serve warm.
Food Mingle Blog Alternatives and Substitutions:
- Be very careful when blending – hot mixtures tend to be unstable in a mixer, so hold down the top of the blender and cover it with a towel. (I say this from experience with this recipe!)
- I have used an immersion blender for this, but only after the mixture cools a bit first.
- Consider garnishing with a dollop of sour cream and an edible flower on top, or a cinnamon stick. The edible flowers were a real hit!
Yield: 5 servings
Adapted From: http://www.verybestbaking.com