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Pumpkin Soup
A Thinner Version of a Winter Warm-up! |
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1 lg. onion, diced
2 stalks celery, diced
2 gloves garlic, diced or smashed
1 28 oz. can pumpkin puree
1 stick salted butter
1 32 oz. carton chicken broth/stock
1 half pint heavy cream
salt and pepper to taste
2 Tbls. olive oil
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In a medium soup pot, heat oil and sweet garlic and onion until translucent.
Add celery, salt and pepper and continue cooking until soft. Turn up heat to medium, and add pumpkin puree. Stir mixture to heat through.
Once heated, add broth/stock and mix or whisk until incorporated. Cook, uncovered, for 15-20 minutes. Pumpkin will begin to turn slightly brown.
Now, add the butter and stir until completely melted. Turn heat to low and slowly stir in the cream.
Serve.
Note: you may use less butter and cream to suit a lower fat diet if desired.
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Preparation Time: 30 minutes |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Mike Arienti
Virginia
United States |
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| This recipe has been viewed 4399 times. |
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