Pumpkin Soup

Adding another pumpkin recipe to the list of things you can do with your left over fresh pumpkin.  

2 tps. butter

1 finely chopped medium onion

1 finely chopped clove garlic

2 1/2 lbs. fresh pumpkin, peeled and cubed

3 cups of chicken broth

1 cup cream or half and half

4 ounces cream cheese

Salt and white pepper to taste

                     

           

In 3 quart saucepan, melt butter over medium heat and saute the onion for 5 minutes until tender.  Add the garlic and pumpkin, stirring occasionally, 5 minutes or until onion is tender. Stir in chicken broth. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until pumpkin is tender. Stir in cream and cream cheese. Cook 5 minutes or until heated through. Remove from heat and cool slightly.

In blender or food processor, process soup in batches, at low speed, until smooth. Return soup to saucepan and season with salt and pepper. When blending, remember that heated soup will expand in the blenders so do not over fill and make sure lid is on and cover with a dish towel for safety.  Put back on the heat to stay warm until served.

You may garnish with pumpkin seeds.  

Variation  - If you want to use canned pumpkin you can.  Use 2 (15 ounce) cans pumpkin puree.

Add 1/4 teaspoon ground cinnamon and  1/8 teaspoon ground ginger to give it a more seasoned taste.  For garnish, make cinnamon toast and cut up into croutons. 

Going to get a couple nights of frost here and colder weather the end of this week.  It will be a great time for warm soup.

Tomorrow I'm sharing ghost meringue cookies.

Have a great day.  Be happy and may God bless you and yours.