Pumpkin soup is yummy, creamy, and velvety-smooth . . . and the pumpkin flavor is to die for! You will be surprised and delighted at the kudos you receive every time you serve it. ENJOY while the pumpkins are in season.
Serve the soup in lovely white bowls as shown in the photo; or, be more festive and hollow out pumpkins for a special harvest dinner.
- 1 tablespoon butter
- 1 cup onions, minced
- ½ cup celery, sliced very, very thin
- 3 cups pumpkin puree (canned or fresh cooked)
- 3 cups milk, scalded (Substitute chicken stock if you prefer, but add ¾ cup heavy cream or half-and-half)
- 1 tablespoon sugar (or 2 tablespoons brown sugar)
- ¼ to ½ teaspoon ground ginger
- ¼ to ½ teaspoon cinnamon
- Salt and black pepper to taste
- Heat butter in a heavy pot over medium heat.
- Add onions and celery and sauté until translucent (~8 minutes).
- Stir-in pumpkin and liquid.
- Add sugar, spices and seasonings.
- Heat through, but do not boil.
- Cool and puree (be careful if using a blender – hot liquids tend to “explode”).
- Reheat and serve.
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