Creamy Pumpkin Soup
When my children ate this soup for the first time I was so excited to have easily gotten vegetables into them that it became a staple in our house. Each fall they ask me when I am going to make this pumpkin soup again. I have also used this recipe as an appetizer at Thanksgiving. I serve it in small shooter glasses so you don’t even need spoons.
This recipe is adapted from the Creamy Pumpkin Soup recipe on the Very Best Baking website.
- 1/4 cup unsalted butter
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 tablespoon packed brown sugar
- 3 cups chicken broth
- 1 cup water
- 2 teaspoons salt
- 29 oz can pumpkin puree
- 2 (12 oz) cans evaporated milk
- 1/4 teaspoon cinnamon
Melt butter in a large pot. Place onions in pan and cook for 2-3 minutes. Add sugar and garlic to pot and cook for 5 minutes. Place chicken broth, 1 teaspoon of salt and water in pot. Bring to a boil; lower heat and simmer for 15 minutes. Add pumpkin, milk, cinnamon and remaining salt. Cook for another 5 minutes, stirring occasionally.
Remove pot from heat and using an immersion blender, blend soup until smooth. Or use a regular blender and process it is batches.
Note: If you are going to use homemade pumpkin puree you do not need to use the cup of water. The homemade pumpkin puree has a looser consistency than the canned version.
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