• Lisa Jarvis

Creamy Pumpkin Soup


This creamy pumpkin soup is a warm and wonderful taste of fall! It’s so easy to make too! You’ll love it!


Here‘s what you need:


2 T butter

1 onion diced

2 cans (15 oz.) chicken broth

1 can ( 15 oz) pumpkin purée

1 t salt

1/4 t cinnamon

1/8 t ground ginger

1/8 t black pepper

1 cup heavy whipping cream


Sauté the onion in a large saucepan in the melted butter until it is soft. Add one can of the broth. Stir and simmer for about 5 minutes. Place the broth mixture in a blender or processor and pulse until smooth. Place the broth back in the saucepan. Add the other can of broth, the pumpkin, salt, pepper, cinnamon and ginger. Simmer on low about ten minutes. If you’d like it thicker you can add 1 T of cornstarch mixed with 1/4 cold water. After it has simmered, remove from heat and slowly stir in the heavy cream. Adjust to taste with salt and pepper. Enjoy!

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