How to Make Creamy Pumpkin Soup

Pumpkins aren't just for Halloween! With canned pumpkin puree, you can have this comforting, nutritious soup all year long. This might be especially nice as an appetizer for Thanksgiving dinner, though.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 tablespoons butter
• 1/2 medium yellow onion, diced
• 1 shallot, minced
• 1 clove garlic, minced
• 1 tablespoon light brown sugar
• 2 cups chicken broth
• 1/4 cup water
• Salt and freshly ground pepper to taste
• 1 15-ounce can plain pumpkin puree (NOT pie mix)
• 1 12-ounce can evaporated milk (NOT sweetened condensed milk)
• Pumpkin pie spice, optional
• Stick blender or food processor

1. In a large sauce pot over medium heat, melt butter and saute onion until just translucent but not browned. Add garlic and shallot and stir frequently, being careful not to let garlic burn. Lower heat if necessary. Sprinkle brown sugar over onion mixture in pan and continue to saute until onion, garlic, and shallot are tender and caramelized.

2. Add broth and water to onion mixture in pan and season with salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Simmer for 10 to 15 minutes, stirring from time to time.

3. Add pumpkin puree and evaporated milk to simmering broth. Stir until well combined. If desired, add a pinch of pumpkin pie spice and stir again. Simmer for an additional 5 to 8 minutes, stirring occasionally. Taste for seasonings and adjust if necessary; remove from heat.

4. Using a stick blender, process soup until smooth. Alternatively, add soup in batches to a food processor and process until smooth; return to pot.

Tips & Warnings

• If you wish, you can garnish this soup with croutons or snipped chives just before serving.
• Be careful not to lift the stick blender above the level of the soup while it is operating--hot soup will splatter!

[GLeeBourquin]

on 11/23/2008 I have a pumpkin soup recipe too (not on here yet) It's good to see an alternative