How to make Cream of Pumpkin Soup

Soup made with pumpkin puree.

This rich and creamy pumpkin soup is perfect to add to your winter dinner menu, but you don't have to limit yourself to pumpkin season. This easy version skips the messy chore of pureeing fresh pumpkins. Canned pumpkin provides an easy means of making this soup quickly, without the chore of roasting and pureeing a pumpkin. This recipe makes 3 1/2 cups of soup.

Things You'll Need

• 4 Tablespoons onion, chopped and divided
• 1/4 teaspoon curry powder
• 1 Tablespoon butter
• 1 cup canned pumpkin
• 10 ounce can chicken broth
• 3/4 teaspoon salt
• 1 cup cream
• Parsley
• Small container sour cream
• Paprika
• Sauce pan
• Soup pot
• Blender

Instructions

1. Cook 2 tablespoons of chopped onion with the curry powder and butter in a small skillet until the onion is soft, but not browned. Cover the pan to keep the onion soft.

2. Combine in a blender the onion, butter and curry powder mixture with the canned pumpkin, chicken broth and salt. Blend until smooth.

3. Slowly pour the blended pumpkin mixture into a soup pot. Heat the pan over a low to medium flame. Slowly add one cup of thin cream.

4. Bring the mixture to a boil and immediately reduce the heat. Simmer for 5 minutes. Once heated, pour the soup into soup. Dust each serving lightly with paprika and a sprig of finely chopped parsley.

Tips & Warnings

• A dollop of whipped cream or sour cream in the center of each serving makes an attractive garnish.

• Use caution when working near your hot stove.

References

• MayoClinic.com: Recipe: Pumpkin Soup