Cream of Pumpkin Soup

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Cream of Pumpkin Soup

Yields1 Serving
 1 cup chopped onion
  2 tablespoons butter, melted
  4 cups chicken broth or veggie stock
  2 cups cooked pumpkin puree, or substititue cooked butternut squash
  1 teaspoon salt
  ¼ teaspoon ground cinnamon
  1/8 teaspoon ground ginger
  1/8 teaspoon ground black pepper
  1 cup heavy whipping cream
1

Saute onion in butter in a medium saucepan until tender. Add 1 cups broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

2

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..

3

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.

Ingredients

 1 cup chopped onion
  2 tablespoons butter, melted
  4 cups chicken broth or veggie stock
  2 cups cooked pumpkin puree, or substititue cooked butternut squash
  1 teaspoon salt
  ¼ teaspoon ground cinnamon
  1/8 teaspoon ground ginger
  1/8 teaspoon ground black pepper
  1 cup heavy whipping cream

Directions

1

Saute onion in butter in a medium saucepan until tender. Add 1 cups broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

2

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..

3

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.

Notes

Cream of Pumpkin Soup
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