Creamy Pumpkin Soup
This creamy pumpkin soup is delicious and so easy to make! All you need are a few ingredients and minimal time to make this ultimate fall/winter soup.
Equipment
- 1 Dutch oven
- 1 Immersion blender
Ingredients
- 1 medium onion chopped
- 2 tbsp butter
- 2 14.5 oz cans chicken broth
- 2 cups sliced, peeled potatoes about 2 medium russet potatoes or 1 large russet potato
- 15 oz canned pumpkin
- 2 cups milk
- 1 1/4 tsp ground nutmeg
- 1 tsp ginger
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup sour cream
- 1 tbsp fresh parsley chopped
- 3 bacon strips cooked and crumbled
Instructions
- In a dutch oven over medium-high heat, sauté onion in butter until tender, about 5 minutes.
- Add the broth, potatoes, and pumpkin. Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
- Meanwhile, cook the bacon strips and set aside.
- Turn off heat. Using an immersion blender, puree until smooth. Be very careful not to cause splattering during blending as the mixture is very hot. *If you do not have an immersion blender, see notes below.
- Turn on heat to medium, then add the milk, nutmeg, ginger, cinnamon, salt, and pepper. Stir well and heat through about an additional 5 minutes.
- Meanwhile, combine the sour cream and parsley in a bowl. Spoon soup into bowls; top each with a dollop of the sour cream mixture and sprinkle with bacon.
Notes
*Remove from the heat and cool. Puree half of the mixture at a time in a blender or food processor until smooth. Return soup mixture to the dutch oven and follow steps 4 – 5. Chop your onions in slightly large, rough cubes. The spice, salt and pepper measurements can be adjusted to your liking.