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
- Boil pumpkin in water until tender. Strain, cool and puree pumpkin with an immersion blender.
- 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.
- 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.
- Stir in whipping cream and heat through. Do not boil. Sprinkle paprika on top and serve
Recipe courtesy of Krups.