Creamy Pumpkin Soup
This creamy pumpkin soup recipe is warm, savory and very filling. Its golden hue makes it especially nice during the holiday season.
By Yankee Magazine|Sep 27 2016|
This creamy pumpkin soup recipe is warm, savory and very filling. Its golden hue makes it especially nice during the holiday season.
Yield
Makes 4 to 6 servings.
Ingredients
2 cups chopped onions
3 tablespoons butter
2 cups cooked pumpkin (fresh or canned)
1 carrot, diced
1 potato, diced
2 apples, peeled, cored, and diced
4 cups water
1-1/2 cups milk or apple juice
1/4 teaspoon cinnamon
salt and pepper, to taste
Instructions
Saute the onions in the butter, then add the other vegetables, apples, and water. Bring to a boil, and simmer for 20 minutes. Remove from heat. Add remaining ingredients and blend in a food processor or blender until creamy. Serve hot.
Very savory. Note: this is not a dessert.
This is an excellent soup. I loved it. It is one of the best soups I have eaten. It reminds me of potato soup.
Wonderful! Thank you!!
Is there still suppose to be that much water after simmering for 20 min? Do you remove any before adding the rest of the ingredients?