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Pumpkin & Spice Soup
I created this for my daughter's September birthday dinner. It is the perfect introduction to fall.... warm, creamy, not too spicy.
3 T. butter
1 medium onion, chopped
2 cloves garlic, chopped
29 oz. can plain pumpkin
32 oz. (1 carton) vegetable or chicken broth
2 tsp. cinnamon
1 T. curry powder
1 tsp. ground cumin
1/2 tsp. nutmeg
1 tsp. salt
1/4 c. brown sugar
1 pint half and half
Melt butter in large soup pot. Add onion and garlic and saute until soft, about 5 minutes.
Add pumpkin, broth, spices, and brown sugar. Simmer uncovered on medium-low heat about 15-20 minutes until thickened. Remove from heat, allow to cool down for 15-20 minutes.
Process in small batches in blender until smooth, return to soup pot.
Add half and half, return to simmer (do not boil) over medium-low heat until heated through.
Makes approximately 10 cups.
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