The Food Guy, Steven Keith Eating his way through the state, plate by plate

Today kicks off a “Pumpkin-Palooza” blogfest, during which I’ll share a new pumpkin recipe every day from now until Halloween.

I have lots of cool things in store for ya’ (pumpkin cannoli, pumpkin-chorizo pizza, even fresh pumpkin cocktails!) but today kicks off with a more traditional pumpkin soup. Spiked with ginger and cinnamon, this creamy soup is bursting with fall flavors — perfect for a crisp autumn evening.  

Creamy Pumpkin Soup

2 Tbsp. butter
1 cup chopped onion
2 cans chicken broth
15 ozs. pumpkin
1 tsp. salt
¼ tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground black pepper
1 cup heavy whipping cream
dash of paprika 

  1. Boil pumpkin in water until tender.  Strain, cool and puree pumpkin with an immersion blender.
  2. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth, stirring occasionally. Bring to a boil; cover, reduce heat and simmer for  15 minutes. Blend mixture until smooth with an immersion blender.
  3. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger and ground pepper; stir well. Bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally.
  4. Stir in whipping cream and heat through. Do not boil. Sprinkle paprika on top and serve

Recipe courtesy of Krups.