Easy Pumpkin Soup

By KDHarmon

Ingredients

• 2 Tbl Butter
• 2 large yellow onions, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp ground ginger
• 1-15 oz cans pumpkin puree
• 2 C chicken stock
• 2 C water
• 1/2 C heavy cream

Details

Servings 4
Adapted from

Preparation

Step 1

Melt butter in large pot over medium heat. Add onions and cook, stirring occasionally until carmelized, about 15 minutes. Add garlic, salt, cinnamon, nutmeg and ginger and stir constantly for one minute.

Add 1/4 cup of chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add remaining broth, water and puree and stir to combine. Turn heat to low and simmer for 20 minutes.

Turn stove off and use immersion blender to puree soup. Stir in cream, serve immediately with warm bread.

Makes 4 servings.