This soup is great served as a light meal in itself, or as an appetizer.
Servings 4
Author Jo-Anna Rooney
Ingredients
1small onionminced
2clovesgarlicminced
1tbspminced fresh ginger
1/2tspcumin
dash cinnamon
2tbspbrown sugar
1/4tspsalt
pepper
2cupspumpkin puree
1cupbrothchicken or vegetable
1cupcreamhalf and half is best!
Instructions
2 cups pumpkin puree
1 cup broth (chicken or vegetable)
1 cup cream (half and half is best!)
In a saucepan saute the onion, garlic and fresh ginger until soft.
Stir in the cumin, dash of cinnamon, brown sugar, salt and pepper.
Stir in the pumpkin puree and broth and simmer for about 20 minutes or more, over low-medium heat.
After this time, stir in the cream and cook for about 5-10 minutes more.
Once the soup is done cooking, I like to puree it using a hand blender. It makes the soup nice and creamy!
Serve immediately and enjoy!
Notes
If the soup seems too thick, feel free to add more cream.
If you want you can make this soup in the slow cooker on low, for about 2 - 3 hours. I like this option when I'm at home because I don't have to babysit it on the stove. But if you wish, you can easily just make it on the stove in half the time.