Recipes
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Quick & Easy Gourmet: Creamy Pumpkin Soup

By John Bäck
Published: August 20, 2010
webpumpkinsoup
Creamy Pumpkin Soup
Photo by John & Tanya Bäck
I hope this orange soup pleases your family as much as it pleases mine! Serves 6 to 10, with maybe some leftovers.

  • 2  fresh garlic cloves, minced
  • 2  medium Vidalia onions, diced
  • ¼ cup of butter
  • 2  16-ounce boxes of “certified organic” chicken broth
  • 2  cups diced, peeled potatoes
  • 2 ½ cups canned cooked pumpkin
  • 2 ½ cups milk
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt & pepper (or to taste)
  • ½ teaspoon cayenne pepper (or to taste)
  • Minced parsley
  • Sour cream

➊  In a large saucepan add butter, onions and garlic, and sauté until soft & translucent.

➋  Add the chicken broth, potatoes and pumpkin, and boil over medium heat until the potatoes are tender, (around 20 minutes).

➌   Turn burner to simmer. Remove half the mixture from the heat and set aside.

➍  Slowly puree this half of the mixture in a blender or food processor until smooth and then return to the pan.

➎  Add the milk, spices, salt and pepper, and slowly bring back up to a low boil, making sure to stir frequently.

➏  Take off heat and adjust seasonings to taste. (You may need to add as much as a teaspoon more of salt.)

➐  Serve with a garnish of minced parsley & sour cream and a corn bread muffin.
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