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Creamy Pumpkin Soup
Thanks to George Piatt for sharing this recipe! (photo Creative Commons via Pixabay)
This would go well with our 7-up biscuits.
When we made a request for someone to share a pumpkin soup recipe, George stepped up with his favorite -- a slightly altered version of one he's been using since he discovered it via Paula Deen. Ingredients
2 tbsp olive oil 1 large onion, chopped 1" piece of ginger, peeled and chopped 3 cloves garlic, chopped 2 (15 oz) cans of pure pumpkin puree 4 cups chicken stock (low sodium) 1/8 tsp cinnamon dash of nutmeg 1 cup heavy cream salt and pepper
Heat oil in large saucepan, and saute onion and ginger until tender. Season with salt and pepper.
Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for about 15 minutes
Puree until smooth. Add in the cream during the last 5 minutes and mix well.