Creamy Pumpkin Soup
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large chopped onion
- 1 inch chunk peeled and chopped ginger
- 3 cloves chopped garlic
- 2 (15 oz) can pumpkin puree
- 4 cups low sodium chicken broth
- 1/8 teaspoon cinnamon
- 1 dash freshly grated nutmeg
- 1 cup whole milk
- kosher salt
- freshly ground black pepper
Directions
Heat the oil in a large saucepan over medium high heat. Add the onion, ginger and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking.
