Pumpkin Soup
Pumpkin Soup

Pumpkin Soup

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November 18, 2016

Roasting and blending is a great way to make soup! Winter squash (pumpkin, butternut, acorn) roast beautifully to yield a rich, creamy texture. Combining this flavor with other roasted or sautéed vegetables and chicken broth, then puréeing makes for a delicious and comforting soup.
Consider this soup as a first course or serve in small cups as an appetizer. It's also hearty enough to stand on its own as a warm, fall or winter meal. Serve with crusty bread.

  • Yields: 5-6 Servings


3 tablespoons butter

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon brown sugar

1 can (14oz) chicken broth

salt and pepper to taste

1 can (15oz) solid pack pumpkin

1 1/2 cups half & half

1/8 teaspoon cinnamon

Dash nutmeg


Over medium heat, sauté onion and garlic in butter until onion is transparent and tender. Add small amounts of chicken broth as needed to prevent scorching. Add brown sugar to onions and just enough water to dissolve sugar and create a glaze on the bottom of the pan.

Add chicken broth, salt and pepper. Bring to a boil and reduce heat. Cover and simmer 15 minutes.

Using an immersion blender, blend until smooth. If using a stationary blender, color before blending in batches. Stir in canned pumpkin, heat through. Stir in half & half, cinnamon and nutmeg. Warm throughout.


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