When we think of pumpkins, we generally think of Jack O’ Lanterns and pies. But, in actuality, the pumpkin is a late harvest squash that has been used as a food source for centuries. To honor the fall and the last of the harvest, this Cream of Pumpkin soup is sure to warm your stomachs and your hearts and is a great treat for Halloween.
- 2 Cups Milk
- 2 Cups Water
- 21 Oz of Chicken Broth
- 1 Cup Light Cream (half and half will work)
- 1 Can Pumpkin. If you want fresh, bake the pumpkin. Blend meat until smooth. You will need 2 Cups of this)
- 2 Tbsp Butter
- ½ Pound (about ½ of a large) Onion, coarsely Chopped
- ½ Tbsp Flour
- 1 tsp Salt (add more for your tastes if necessary)
- ¼ tsp Ginger
- 1/8 tsp Cinnamon
- 1/8 tsp Pepper
- (You can add or take away seasonings to your taste)
Sauté the onions in the butter until clear, about 10 minutes. Remove from heat. Stir flour into the sautéed onions. Gradually add the chicken broth and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Place mixture into a blender and blend on high speed for 1 minute. Place this mixture into a Dutch oven (or any large stock pot). Blend pumpkin in with a wire whisk. Add Water, Milk, Cream and seasonings. Blend this all together with a wire whisk until smooth. Heat slowly over low-medium heat until it just boils. Reduce heat, simmer for at least 15 minutes. You can simmer on very low heat for longer.