Susan’s Creamy Pumpkin Soup

The other day my friend Susan blessed a whole lot of people by bringing this delicious soup to a potluck dinner. I immediately wanted to make it for myself and I continued on to consume three bowls of it.

This soup is wonderfully sweet. Perfect for the season and made even more perfect accompanied by warm baguette.

Now I added about 1 Tb of ground black pepper (or more…I lost track), and also 1/4 teaspoon cayenne to the pot. I like my soup hot. If you’re not a fan of spice, skip that. Adding this extra kick will leave a tingle on your lips.

If your willing to try it, please do! Try 1/8 teaspoon cayenne and slowly add pepper. This soup is sweet and creamy, which is delicious with some heat. Either way, no regrets happening here.

Susan’s Creamy Pumpkin Soup – Yields 8 cups

2 C chopped sweet onion

3/2 C green onion slices

1/4 C butter

3 can chicken or vegetable broth (33 oz total)

1 can solid pack pumpkin (16 oz)

1/4 C chopped Parsley (I used 1 Tbl dried in a pinch)

1 bay leaf

1/2 tsp salt

1/2 tsp curry powder

1/4 tsp ground nutmeg

1/4 tsp ground black pepper (add more to taste)

2 C. half and half

In a large saucepan, saute onion and green onion in butter, until soft. Stir in all the ingredients, excluding the half and half. Bring to a boil, reduce heat and simmer for 15 minutes. Stirring occasionally.

Remove from heat, take out the bay leaf. Allow soup to cool before putting it in a blender or food processor. In 2 cup portions blend the soup until smooth.

Return soup to saucepan and stir in half and half. Heat thoroughly. if you wish, garnish with parsley or chopped tomatoes.

Dig in.


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