Pumpkin Soup

Pumpkin Soup

Source: from The Salty Marshmallow | recipe from Nicole

Ready in 40 minutes | Serves:


2 tablespoons butter 
1 large yellow onion
2 cloves garlic (minced)
1 teaspoon salt
1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

2 cups chicken broth
2 cans (15 ounce) pumpkin puree 
1/2 cup heavy cream


  1. Melt the butter in a large pot over medium heat.
  2. Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
  3. Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
  4. Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
  5. Add the remaining chicken broth and pumpkin puree and stir to combine.
  6. Turn heat to low and simmer the soup for 20 minutes.
  7. Turn the stove off and use a handheld immersion blender to puree the soup.  Alternately, use a regular blender and puree the soup in 2-3 batches.
  8. Stir the heavy cream into the soup
Serve immediately. Top with your choice of a dollop of sour cream, toasted pumpkin seeks, a slice of crusty bread or croutons