Easy Pumpkin Soup
I love going to restaurants in the Fall and finding that they have Pumpkin Soup on the menu. The taste of Pumpkin is one of a kind in any recipe, but having Pumpkin soup is a totally different taste.
Being who I am, and knowing that I can figure out any recipe at home if I put my mind to it. I have been to restaurants before and found a unique soup that peeked my taste buds and figured out the recipe before I left the tip!
Easy Pumpkin Soup is my version of the tasty restaurant soup that I love during the fall months. But, why should it only be for the fall. Pumpkins can be kept in a cool dark storage room for months after picking and I have even been able to keep them well into the winter months. Why do all that storage work, and not use fresh pumpkin in a recipe!
For those that prefer the canned pumpkin, this recipe is just as easy to make. I am not apposed to stocking up on canned pumpkin and keeping it handy in the pantry. It is easy to use and just as tasty.
I used my immersion blender for this recipe. This was a gift from my mom that I keep and use a lot in the kitchen. It is easy to use, and just as easy to clean. But, if you do not have one handy, a blender will also work.
More recipes to try:
Easy Pumpkin Soup
- 2 Tablespoons Unsalted Butter
- 2 Large Yellown Onions sliced
- 2 Cloves garlic minced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Ginger
- 2 15 oz Cans of Pumpkin Puree
- 1 15 oz Can of Chicken Stock
- 2 Cups Water
- 1/2 Cup Heavy Cream
- In a stock pot, add the sliced onions and the butter and cook until caramelized.
- Add in the garlic, ginger, cinnamon, salt and nutmeg and stir well.
- Remove from the heat and pour one can of the chicken stock into the pan. Use a spatula and stir well making sure to get all the cook tidbits from the pan.
- Add the remaining chicken stock, pumpkin puree and the water to the pan.
- Cover and cook on low-medium heat for about 40 minutes stirring occasionally.
- Use and immersion blender and blend the soup well making sure to get all the larger pieces of onion.
- Add in the cream and serve in bowls with toasted slices of bread.