I'm a little late getting into the spirit of fall, but the weather has finally cooled down over here (low 90's-high 80's...that's pretty good for AZ), and I'm finally feeling Autumn love! It's about time too, with Halloween around the corner and Thanksgiving peering around the bend!
Well, I have this passion for soups...and stews...and chowders. Pretty much anything hot you eat with a spoon from a bowl. It's ultimate comfort food. But, because it is fall and pumpkins are the star of the season, I wanted to share this delectable recipe with you! If you like all the tastiness of pumpkins, you will love this soup! I found it a few years ago, and I've made it every year since. I've been told it is like liquid Pumpkin Pie... I don't know if that speaks to you. Not being a pumpkin pie lover (it's about the ONLY thing pumpkin I don't like), it sounds weird to me, but *ANYHOO*--- It IS tasty! Try it for yourself and see!
I hope you enjoy it!Creamy Pumpkin Soup
1/2 cup (1 stick) butter
1 small onion, chopped
1-3 cloves garlic, finely chopped
2 teaspoon packed brown sugar
1 can (14.5 fl. oz.) chicken broth
1/2 cup water
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 can (15 oz.) pure pumpkin (not pie filling)
1 can (12 fl. oz.) evaporated milk
1/8 teaspoon cinnamon
Melt butter in a large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. remove from heat.
Transfer mixture to a food processor or blender (in batches...careful...it's HOT!). If you have a hand blender...even better! Process until smooth. return to saucepan. Serve warm.
Yields: 5 servings
That's it! It's really easy, and it only takes about 25-30 minutes to make. Mmm!
Enjoy and have a splendorous day!
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