Pumpkin Soup
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Prep Time:
Cooking Time: Servings: 8 |
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 1 reviewPumpkin Soup Recipe.
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Ingredients
| olive oil | 2 Tbsps | |
| yellow onion | 1 | chopped |
| garlic clove | 1 | chopped |
| thyme | 1/2 tsp | minced |
| sage | 1 Tbsp | chopped |
| chicken broth | 6 cups | |
| pumpkin - canned | 4 cups | |
| salt | 1 1/2 tsps | to taste |
| black pepper | 1/2 tsp | to taste |
| heavy cream | 1/2 cup |
Directions
- In a stockpot heat the olive oil over medium high heat.
- Add the yellow onion and sauté until translucent. Add the garlic, thyme, and sage. Stir well.
- Stir in the chicken broth, pumpkin, salt, and black pepper. Stir well.
- Bring to a boil and lower to a simmer. Cover and cook for 1 hour stirring occasionally.
- In batches puree the soup in a blender. Pour the pureed soup into the stockpot and bring back to a simmer.
- Stir in the heavy cream and cook for an additional 5 minutes.
