Sunday, March 14, 2010

Savory Pumpkin Soup

This recipe is so simple to make and so delicious! At first I thought pumpkin soup sounded gross, like the pumpkin would make the soup taste sweet but it doesn't at all, the chicken broth and pepper give it a savory taste instead. It reminds me a lot of the butternut squash soup I love, but it's a whole lot easier to make! This soup is perfect for an appetizer at the holidays or a delicious light lunch.


Savory Pumpkin Soup
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1/2 cup finely chopped onion
1-2 tbsp. butter
1 tbsp. all-purpose flour
2 cans (14.5 oz each) chicken broth
1 can (15 oz) solid pack pumpkin
1 tsp. brown sugar
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1 cup heavy whipping cream or half and half (can also use fat-free)

In a large saucepan, saute onion in butter until tender. Remove from the heat, stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper, and nutmeg; bring to a boil. Reduce heat and simmer for five minutes. Add cream or half and half, cook for two minutes or until heated through.
Makes 4-6 servings.

1 comment:

Anonymous said...

My sister, Kacy, is the BEST cook! Mary Graf would be Hecka proud of you Kacy!