Creamy Pumpkin Soup
From dreamweaver 17 years agoIngredients
- 1 Tbsp. light stick butter shopping list
- 1/2 cup onion, chopped shopping list
- 1 (15 ounce) can unsweetened pumpkin shopping list
- 3/4 tsp. salt shopping list
- 1/4 tsp. ground cinnamon shopping list
- 1/8 tsp. pepper shopping list
- 1 Tbsp. brown sugar shopping list
- 1 cup fat-free half-and-half shopping list
- 1 Tbsp. parsley, chopped (optional) shopping list
- 1 Tbsp. cilantro, chopped (optional) shopping list
- 1 Tbsp. radish, chopped (optional) shopping list
- 1/2 tsp. nutmeg (optional) shopping list
How to make it
- Melt butter in a large saucepan over medium heat;
- add onion and cook 5 minutes or until tender,
- stirring constantly.
- Add pumpkin and remaining ingredients,except optional items,
- stirring well with a whisk.
- Bring to a boil; cover, reduce heat and simmer
- 5 minutes.
- Purée mixture, in batches, in an electric blender.
- Return to saucepan and cook until thoroughly heated.
- Garnish with parsley, chopped cilantro, chopped radish
- or nutmeg (optional).
People Who Like This Dish 3
- suethecooker Nowhere, Us
- raelene1951 Brighton, CO
- dreamweaver Galeton, PA
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The Rating
Reviewed by 1 people-
Had some pumpkin soup in Australia and it was wonderful. I'll give this a try, thank you!
raelene1951 in Brighton loved it
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