Okay, here is a soup that you may only get in a restaurant, but I just made it in 45 minutes with things I had on hand. So very simple, so quick, and oh so good! Enjoy!
Easy Pumpkin Soup
2 tbsp butter
1 small onion, minced (about 1/3 cup)
1 15oz. can pure pumpkin
1 qt. chicken stock
1 tbsp molasses (optional)
1/2 tsp curry powder
1/4 tsp Chinese 5 spice powder (optional)
2 tbsp brown sugar
1 tsp salt
1/2 c. heavy cream
In a 3-4 qt. saucepan melt the butter and add the onion (I minced mine in a small food processor until fine). Saute until just beginning to caramelize. Add the pumpkin, curry and 5 spice powder (can be replaced with pumpkin pie spice), saute another 5 minutes. Add the stock, molasses (if you have it), and brown sugar. Stir to combine and simmer for twenty minutes. Add the heavy cream and heat through. Serves 6-8. This can be topped with a drizzle of cream, a dollop of sour cream and toasted pumpkin seeds if you want to dress it up.
This is a gluten free, wheat free soup! Make it for someone you love!
Easy Pumpkin Soup
2 tbsp butter
1 small onion, minced (about 1/3 cup)
1 15oz. can pure pumpkin
1 qt. chicken stock
1 tbsp molasses (optional)
1/2 tsp curry powder
1/4 tsp Chinese 5 spice powder (optional)
2 tbsp brown sugar
1 tsp salt
1/2 c. heavy cream
In a 3-4 qt. saucepan melt the butter and add the onion (I minced mine in a small food processor until fine). Saute until just beginning to caramelize. Add the pumpkin, curry and 5 spice powder (can be replaced with pumpkin pie spice), saute another 5 minutes. Add the stock, molasses (if you have it), and brown sugar. Stir to combine and simmer for twenty minutes. Add the heavy cream and heat through. Serves 6-8. This can be topped with a drizzle of cream, a dollop of sour cream and toasted pumpkin seeds if you want to dress it up.
This is a gluten free, wheat free soup! Make it for someone you love!
Where do I find the Chinese 5 spice powder? This sounds yummy.
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