Pumpkin Soup
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 6-8
Ingredients
- 1 medium onion, chopped
- 2 teaspoons butter
- 2 cups fresh pumpkin puree (I prefer to make the mashed pumpkin myself, but you can use canned if you like)
- 4 cups chicken broth
- 2 bay leaves
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon nutmeg
- 1 tablespoon dried parsley
- 1 cup skim milk
- 1 cup half-and-half
- 2 teaspoons salt
- fresh ground black pepper
Directions
- If using fresh pumpkin, peel pumpkin and cut into 1 inch cubes. Boil until tender, similar to making mashed potatoes. When they are soft, drain off water and mash by hand. Set aside for later.
- Saute onion with butter in a large dutch oven until golden brown.
- Stir in pumpkin, chicken broth, bay leaves, sugar, curry powder, nutmeg, and parsley.
- Bring to simmer and simmer uncovered for 15 minutes, stirring occasionally.
- Add milk in a thin stream, stirring while adding. Do the same with the half and half.
- Add salt and pepper, and simmer for an additional 5-10 minutes.
- Serve hot.
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