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Perfect Pumpkin Soup

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Submitted by: Julie Cotton

 

Pureed cooked pumpkin and potatoes are combined with chicken broth and milk, and seasoned with nutmeg & ginger to make this smooth soup.
 

Ingredients

  • 16 ounces pureed pumpkin (canned or 1 lb fresh)
  • 2 medium potatoes, peeled and diced (or 1 1/4 cups mashed)
  • 3 cups chicken broth
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • Pepper and paprika, to taste

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Method

Cook potatoes in water until soft through to a fork's touch. (Do the same if using fresh pumpkin; cook separately.) Drain and puree with a food processor, blender, mixer, or by hand. Add some chicken broth while pureeing (process 30-45 seconds with food processor). Transfer to large saucepan and add all remaining ingredients except paprika. Simmer 5 minutes and garnish servings with a dash of paprika. Serve with crackers.

 

Notes: Note: Perfect with Thanksgiving dinners. It's not too sweet or too filling.

 

Number of Servings: 8

 

Submitted by: Julie Cotton ()

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