Pumpkin Soup

Submitted by Chef Luciano

"I found this recipe on the Taste of Home website. After being in Switzerland and having Kurbis Soup (Pumpkin Soup), I have been looking for a recipe to make at home. This recipe is delicious! Perfect for Fall nights. I use milk instead of whipping cream in order to save calories. Pumpkin seeds would also be a nice crunchy garnish."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 1⁄2 cup finely chopped onion
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon brown sugar
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon nutmeg
• 1 cup heavy whipping cream

directions

1. In a large saucepan, saute onion in butter until tender.
2. Remove from heat; stir in flour until smooth.
3. Gradually stir in broth, pumpkin, brown sugar, salt, pepper, and nutmeg.
4. Bring to a boil.
5. Reduce heat and simmer for 5 minutes.
6. Add cream; cook for 2 minutes or until heated through.