Cinnamon Cream of Pumpkin Soup
Perfect for a Thanksgiving Day starter. The immersion blender makes the job quick and easy!
Cinnamon Cream Garnish Ingredients: (optional)
1/2 cup fresh sour cream (Check label for allergens)
1/2 cup fresh whipping cream
1 teaspoon lemon juice
½ teaspoon cinnamon
½ cup of shelled and roasted pumpkin seeds
Soup Ingredients:
1 stick butter or 3 tablespoons of olive oil
6 cups fresh yellow onions, finely chopped, picked from your vegetable garden
3 15-ounce cans solid pack pumpkin
1 cup milk (whole, 2%, 1%, skim --- your pick)
1 cup half and half (or 1 cup of milk for a less creamy soup)
3 tablespoons brown sugar
2 ½ teaspoon nutmeg
2 ½ teaspoon cinnamon
8 cups gluten-free chicken broth (Check label for allergens)
Salt and pepper, to taste (Note: freshly ground peppercorns, work best)
Optional: Make the garnish first by whisking the sour cream, whipping cream and lemon juice together in a small bowl. Cover and chill for at least 3 hours.
To make the soup:
Melt the stick of butter or the olive oil in a large pot over medium heat. Add the onions and cook until transparent, about 12-18 minutes.
Next mix in the pumpkin, milk, half and half, brown sugar, nutmeg and cinnamon. Puree the mixture with an immersion blender (or work in batches and puree the mixture in a food processor, and once done return back to the pot.)
Add the chicken broth. Stir to blend, and simmer the mixture for about 15 minutes, stirring occasionally. Season with salt and pepper to taste.
Ladle soup into individual serving bowls. Spoon garnish on top of soup. Sprinkle with a bit of cinnamon and a few of the roasted pumpkin seeds.
Serves 12.
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