Total Time
40mins
Prep 20 mins
Cook 20 mins

From Cooking Light magazine, November 2005

Ingredients Nutrition

Directions

  1. Heat a large Dutch oven over medium-high heat.
  2. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned.
  3. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
  4. Reduce heat, and simmer 10 minutes.
  5. Place half of pumpkin mixture in a blender; process until smooth.
  6. Pour pureed mixture into a large bowl.
  7. Repeat process with remaining pumpkin mixture.
  8. Return pureed mixture to pan.
  9. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
  10. Serve with sour cream. Garnish with parsley, if desired.