Pumpkin Soup


Here is another installment of the weekly recipe swap.  This week's theme was soup and stew, which got me very excited because there may not be another food I like more in the fall and winter!  I received this pumpkin soup recipe from Does Not Cook Well With Others.  I was very intrigued because I had never eaten, and certainly never made, a soup from pumpkin before.  I wasn't too sure about how the flavors were going to taste together.  Quite honestly, I put this recipe off until the last minute because in my mind, I had a flavor for how this soup would taste and I wasn't looking forward to it.  Well, then I made the soup.  It was NOTHING like what I had thought it might be.  In fact, it was amazing!  The color, taste, and smell was like putting everything I love about fall into one little bowl.  This recipe is a keeper, for sure!!

1 cup Onion, finely chopped (about 1/2 a medium onion)
2 tablespoons Butter
4 cups Vegetable Broth
1 can (15 ounces) Pumpkin Puree
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Allspice
1/8 teaspoon Ground Pepper
1/4 teaspoon Cayenne Pepper
1/4 cup Brown Sugar, packed
1 cup Heavy Cream
Scallions, optional

In a large saucepan over medium-high heat, melt the butter and sauté the chopped onion until tender, about 2-3 minutes.  Stir in 2 cups of broth and bring to a boil.  Once it has reached a boil, reduce the heat to low and simmer, covered, for 15 minutes.  Remove the saucepan from heat and puree the onions and broth until smooth using an immersion blender.  Add the remaining 2 cups of broth, pumpkin, salt, cinnamon, ginger, nutmeg, allspice, black pepper, cayenne, and brown sugar.  Stir until all the ingredients are blended.  Bring the mixture to a boil.  Reduce the heat, cover, and simmer for 10 minutes, stirring occasionally.  Stir in the heavy cream and heat through, being careful not to let it come to a boil.  Ladle into soup bowls and top with thinly sliced scallions (optional).