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Pumpkin Head Recipe – Pumpkin Soup

Filled with rich, warm spices, cream and chicken stock, it’s a smooth soup with a creamy finish and can be jazzed up with a lot of different ingredients to taste
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 can Pumpkin pure pack NOT pie filling
  • 2 tsp Nutmeg adjust to taste
  • 2 tsp Ground ginger if desired
  • 2 tsp Course salt
  • 1 medium Onion finely minced
  • 2 cloves Garlic or 2 tbls of jar garlic
  • 1 stick Butter melted
  • 4 cups Chicken or vegetable broth
  • 1/4 cup Heavy cream
  • 1 cup Whole milk

Method
 

  1. Add three tbsp of butter to a deep pot
  2. Add onion to a the butter and sauté until the onions are soft and translucent. Add garlic and sauté for about 1 minute
  3. Add broth and pumpkin to the pot and let simmer.
  4. Add the nutmeg, salt, pepper and ginger (if desired) to the soup
  5. If desired, puree the soup in a blender or with an immersion blender
  6. Add the milk and bring back to a simmer
  7. Add half of the heavy cream
  8. Serve with a drizzle of the remaining heavy cream

Notes

This soup can also be garnished with crumbled bacon bits or finely chopped ham cubes.
A warm bread is always a great pairing with this soup and great for autumn nights!