Pumpkin Soup by Linda
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
American
Servings: 8 people
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons freeze dried onion-not reconstituted or 1 whole onion peeled and chopped
- 1- inch chunk of ginger peeled and chopped
- 3 cloves of garlic chopped or equal amount of garlic powder I used garlic powder, one tablespoon
- 2-15- ounce cans of pumpkin puree not the pie kind
- 4 Cups chicken broth
- 1/4 teaspoon cinnamon
- freshly grated nutmeg to taste
- 1-1/2 Cups whole milk cream or half and half
- salt and pepper to taste
- 1/4 cup sugar-optional
Instructions
-
In a medium size, saucepan sautés the onion, ginger, and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.