Creamy Pumpkin Soup

By srumbel

from pauladeen.com

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 inch chunk ginger, peeled and chopped
• 3 cloves garlic, chopped
• 2 (15 oz) can pumpkin puree
• 4 cups low sodium chicken broth
• 1/8 teaspoon cinnamon
• 1 dash nutmeg, freshly grated
• 1 cup whole milk
• kosher salt
• black pepper, freshly ground

Preparation

Step 1

Heat the oil in a large saucepan over medium high heat. Add the onion, ginger and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking. Heat the oil in a large saucepan over medium high heat. Add the onion, ginger and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking.