It’s fall y’all! And in honor of such, what could be a better recipe to make than pumpkin soup?! I made a huge vat of it recently for a congregation work day and it was a huge hit with lots of recipe requests. So here you go!
1 cup chopped onion
2 tablespoons butter
1 carton chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
(as per usual all of the spice measurements are merely an approximation; feel free to do more or less of what you please especially the cayenne- just taste as you go people, you can do it!)
1 cup heavy whipping cream…this obviously makes the soup creamy, rich, and delicious but if you are anti-dairy (or happiness https://m.youtube.com/watch?v=kH1UtGUSvrE ) then you can use a soy milk creamer or leave it just as it is, it’s still yummy. You could use olive oil instead of butter to make it completely vegan) This recipe makes a small pot, I usually always at least double it and in case you’re wondering how to make it for 100 people, just multiply everything by seven!
Sauté chopped onion in butter in medium pot until translucent. Add half the carton of chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Transfer broth mixture into the blender and purée until smooth. Make sure you have an oven mitt or potholder over the top of the blender in case of splashing because the liquid will be very hot, I’m speaking from experience here, trust me.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. The “cover” part is very important because the pumpkin likes to pop and otherwise you’ll have little orange splotches all over your kitchen! Again, speaking from experience.
Stir in whipping cream and heat through. Do not boil, it will curdle the cream. This is a great soup to make a ahead and reheat but don’t add the cream until you have reheated it and are ready to serve. Ladle into individual soup bowls and serve, hopefully with grilled cheese!!!