Creamy Pumpkin Soup

Creamy Pumpkin Soup

Creamy Pumpkin Soup

  • 2 cups finely chopped onions
  • 1/2 cup finely chopped celery
  • 1/2 cup butter
  • 3 cans (14 oz. each) chicken broth, regular or low-fat,
    or, about 6 cups of homemade chicken stock
  • 2 cups pumpkin puree or 1 can (16 oz.) pumpkin
  • 1 can (14 oz.) evaporated milk, regular or skim
  • 1/4 cup grated Parmesan cheese + additional grated cheese for topping
  • 1/2 tsp. curry powder
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. chili powder
  • salt and pepper to taste
  • 1 bay leaf
  • chopped fresh chives, optional

Preparation -
In a large saucepan or stockpot, very lightly saute the chopped onions and celery in 1/4 cup butter. Cook until the onion begins to look translucent. Add the chicken broth, pumpkin puree, evaporated milk, Parmesan cheese, spices and the bay leaf. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in remaining butter.

Pour into a serving tureen or serving bowl. Top with grated parmesan cheese and chopped fresh chives, if desired.

For Soup in a Pumpkin, pour the hot soup into a prepared pumpkin shell.

Pumpkin Shape Tureen - 3 pc.
This large, 5 1/2 quart pumpkin tureen comes complete with a matching lid and ladle. It's perfect for serving hearty fall soups and stews!
Pumpkin Shape Tureen - Cider 3 pc.

You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Soup in a Pumpkin

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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.