Pumpkin Soup

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 teaspoon dried thyme
  • 1 can stewed tomatoes
  • 1 can pumpkin puree, unsweetened
  • 4 cups low sodium canned chicken stock, warmed
  • Fresh grated nutmeg
  • Salt
  • Pepper
  • 1/2 cup heavy cream
  • 2 scallions, thinly sliced
Directions

In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion

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    This recipe is featured in:

    The Best Thanksgiving Appetizers