How to make it

  • In a large saucepan, saute onion in butter.
  • Add the pumpkin, broth, cinnamon, nutmeg, brown sugar & salt. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the milk and cook until hot. Don't boil.
  • Ladle into serving bowls and swirl a dollop of sour cream through the soup. Sprinkle with black pepper.
  • Cook's note: The only thing I'd change in making it next time is to puree the onions with the chicken broth with my immersion blender before adding the other ingredients - I think I'd prefer a completely smooth soup.

Reviews & Comments 3

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  • goodeat 3 years ago
    Sound good!
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  • wjward 3 years ago
    does this have a sweet or savory taste? I had a delicious mildly sweet pumpkin soup years ago and have never had it again :(
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  • chuckieb 3 years ago
    That's lovely. Gorgeous photo. Great post. Congrats on the Homepage feature!
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