Cream of Pumpkin Soup–Christmas Tea
A delicious sipping soup
Ingredients
- 1 cup onion, roughly chopped
- 2 tbsp butter
- 2 14.5oz cans low sodium chicken broth
- 1 15 oz can pumpkin puree
- 2 tbsp brown sugar
- 1 tbsp freshly grated ginger
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- pinch black pepper
- 1/2 cup heavy cream
Instructions
- In a large pot, sauté onion in butter until softened. Add chicken broth and bring to a simmer. Simmer for 30 minutes. Strain onion from broth and discard
- Whisk in puree, brown sugar and spices. Bring to a simmer and simmer 10 minutes, stirring occasionally to prevent sticking
- Add cream and heat through, about 5 minutes, making sure not to let soup boil.
Notes
- Make it vegetarian by substituting vegetable broth for the chicken broth.
- Soup can be frozen. Prepare without adding cream. Cool and place in freezer safe container. Defrost in refrigerator for 12-24 hours. Heat soup until hot and add cream as directed in final step.