Tuesday 7 October 2014

Paula Deen's Creamy Pumpkin Soup

2 tbsp extra virgin olive oil
1 large onion, chopped
1 inch chunk ginger, peeled & chopped
2 cans pumpkin puree (15 oz)
4 cups low sodium chicken broth
1/8 tsp cinnamon
1 dash nutmeg, freshly grated
1 cup whole milk
kosher salt
black pepper, freshly ground

Heat the oil in a large saucepan over medium high heat.  Add the onion, ginger, garlic and saute until tender, about five minutes.  Season the vegetables with salt and pepper.  Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium high heat for 15 minutes.  Puree until smooth.  Stir in the milk the last 5 minutes of cooking.

Creamy Pumpkin Soup

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