Pumpkin Soup Recipe
This Fall favorite of mine combines pumpkin puree with aromatic spices to create the perfect bowl of hot soup to keep you warm as temperatures gradually drop!
Ingredients
- 1-2 tbsp butter or olive oil
- ½ medium-sized onion diced
- 2 cloves pressed
- small piece of ginger (optional)
- 2 cups pumpkin puree
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp salt
- Dashes of ground pepper
- 2 cups chicken broth (or vegetable broth)
- ¼ cup heavy cream (or coconut milk)
- 1 tbsp maple syrup (optional)
Instructions
- Heat the butter or olive oil in a pot.
- Add the garlic, onions and optional ginger and cook for a few minutes, until onions are translucent.
- Add the pumpkin puree and stir for another few minutes to combine the puree with the aromas from the garlic and onions.
- Add the nutmeg, cinnamon, salt and pepper and mix until spices are blended in with the puree.
- Add the chicken broth until all ingredients are combined and you have the consistency of soup.
- Bring the soup to a slight boil and simmer for 10 minutes.
- Add the heavy cream and optional maple syrup and stir until well blended.
- Ladle soup into a bowl and top with additional black pepper and your favorite toppings. Enjoy!
Video
Notes
PRODUCTS USED IN VIDEO:
- McCormick Classic Ground Cinnamon - https://amzn.to/2XjCm5K
- Kirkland Pure Sea Salt - https://amzn.to/35hL88x
- Coombs Family Farms 100% Pure Organic Maple Syrup - https://amzn.to/2XhQHQ5
- Kirkland Signature Organic Gluten-Free Chicken Stock - https://amzn.to/3nqFkzU
- Gorilla Cutting Boards - https://amzn.to/2KSyG8p
- OXO Good Grips Garlic Press - https://amzn.to/2XlJRc8
- Ikea Measuring Spoons - https://amzn.to/3bb5YKK