Cream of Pumpkin Soup
Cooler weather is here which means the warm foods are emerging. It doesn’t matter if I am hungry or not, when I am chilly and my feet are cold, I crave hot apple cider, paninis, and soup. Comfort food. And for all you pumpkinheads, I have just the recipe for you.
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This cream of pumpkin soup will satisfy your pumpkin needs and warm your body. You can even eat it cold if you like. [But why?] I highly recommend you give it a try.
What You Need for Cream of Pumpkin Soup
1 cup pumpkin purée
2 cups chicken broth, divided
1 Tablespoon butter
1/2 teaspoon pumpkin pie spice (you can substitute buy tadacip 20 mg allspice)
1/2 teaspoon ground sage
1/4 teaspoon garlic salt
1/2 teaspoon parsley flakes
1 cup half and half cream
Optional (for garnish): parsley sprig, pumpkin seeds, cinnamon or cream
How to Make Cream of Pumpkin Soup
In a large pan or Dutch oven, add the remaining chicken broth, butter, spices and cream. Stir to mix well.
Heat over medium low heat, stirring occasionally until a low simmer.
Stir in the pumpkin mixture and continue to heat on medium low until a low simmer is reached again.
Garnish with a parsley sprig, pumpkin seeds, cinnamon or cream.
Enjoy!! Let me know if you try this cream of pumpkin soup recipe in the comments!
Want more warm, comforting food? Try these twice baked potatoes.