This pumpkin soup recipe is chock full of luxurious smells and taste. It is so easy to make and a wonderful fall soup recipe as well as a staple on any holiday food table.

3 tablespoons butter

1 small onion, chopped

2 cloves of garlic, minced

1 tablespoon brown sugar

1 can (14 oz) chicken broth

Salt and pepper to taste

1 can (15 oz) solid pack pumpkin

1 1/2 cups half and half

1/8 teaspoon cinnamon

Dash nutmeg

1. Over medium heat, sauté onion and garlic in butter until onion is transparent and tender.

2. Add small amounts of chicken broth, as needed to prevent scorching.

3. Add brown sugar to onions and just enough water to dissolve sugar and create glaze on bottom of pan.

4. Add chicken broth, salt and pepper to taste; bring to a boil; reduce heat, cover and simmer 15 minutes.

5. Using hand held blender, blend until smooth (if using stationary blender, cool before blending).

6. Stir in canned pumpkin, heat through; stir in half and half, cinnamon, and nutmeg.

Warm through.

Makes 4 to 6 servings.

Recipe courtesy of the Utah/Nevada  Dairy Council.

Photo courtesy of orangeclove.com.

Comments

Mattie

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To think, I was confeusd a minute ago.

Sunday 27 November 2011, 19:27

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Mircea

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As Chraile Sheen says, this article is “WINNING!”

Tuesday 29 November 2011, 16:46

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