Pumpkin (Yes, Pumpkin!) Soup

meltedcountry's Note:

When offered this soup, the thought was not at all appealing to me. Pumpkin soup? I wanted to be thoughtful, so I said I would try just a little. Well, I LOVED it, and ended up asking for the recipe so I can make this myself. Do try it...you may be surprised!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ½ cup finely chopped onion
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 (14 ½ ounce) cans chicken stock
• 1 (15 ounce) can canned pumpkin
• 1 teaspoon brown sugar
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 1⁄8; teaspoon nutmeg
• 1 cup heavy cream

Directions:

1. In large soup pan, saute onions in butter. Remove from heat and stir in the flour until smooth. Gradually stir in chicken broth and pumpkin. Add brown sugar, salt, pepper, and nutmeg. Bring to boil, then reduce to simmer for 5 minutes Add heavy cream and cook an additional 2 minutes Serve hot.ENJOY!

Reviews

[Chef #960650]

This is a very good soup but not much pumpkin flavor. I added some pumpkin pie spice and Old Bay and it pumped it up a bit. Also, instead of heavy cream (yikes) I used skimmed evaporated milk and it turned out fine. Linda

[Cathy Billingham]

I don't get it...What's so wierd about pumpkin soup? Its such a common soup!! Good recipe, however, I used fresh pumpkin as I have never seen it canned.