Creamy Pumpkin Soup

by Danielle Fletcher

Take the time this year to enjoy the bounty of the fall season and mix up a batch of creamy pumpkin soup. Pumpkin soup is a comfort food, it always reminds me of my childhood and the precious moments we shared around the dinner table. Made with pumpkin, sweet potatoes and flavorful spices this will be a welcome treat on any fall afternoon or as a starter for your fall dinner party menu, either way this soup will not disappoint.

Recipes: Creamy Pumpkin Soup

Here’s the recipe.

Recipes: Creamy Pumpkin Soup

Creamy Pumpkin Soup

Take the time this year to enjoy the bounty of the fall season and mix up a batch of creamy pumpkin soup. Pumpkin soup is a comfort food, it always… Food + Drink Creamy Pumpkin Soup European Print
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 2 (14.5 ounce) cans chicken broth
  • 2 cups sliced peeled sweet potatoes
  • 2 cups canned cooked pumpkin
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • pinch of ground clove
  • 1 cup sour cream
  • 1 tablespoon chopped fresh parsley
  • 3 bacon strips, cooked and crumbled

Instructions

  1. In a large saucepan, saute onion in butter until tender.
  2. Add the broth, sweet potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes.
  3. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
  4. Add the milk, nutmeg, clove, ginger, salt and pepper; heat through.
  5. Meanwhile, combine the sour cream and parsley.
  6. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

Enjoy!

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