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Cream of Pumpkin Soup

By John Mitzewich, About.com

While these are great to look at, canned pumpkin makes a better soup.

Photo © Flickr user jslander
This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!

Serves: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

  • 2 tbsp butter
  • 1/2 yellow onion, sliced thin
  • 1/2 cup carrots, sliced thin
  • 1 rib celery, chopped
  • 2 cups canned pure pumpkin (not pumpkin pie filling!)
  • 3 cups chicken broth
  • white pepper, to taste
  • 1/4 tsp ground ginger
  • 1 1/2 tsp salt
  • 1 cup cream or half and half
  • 1/2 bunch chives, chopped fine (optional)

Preparation:

  1. In a 4-qt saucepan, saute the onions in butter until transparent.

  2. Add all the other ingredients, except the cream.

  3. Bring to a simmer and cook for about 30 minutes, stirring occasionally, until the vegetables are very soft.

  4. Place in a blender and carefully puree until completely smooth.

  5. Pour back into the saucepan and add the cream.

  6. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.

  7. Serve in warm bowls, and garnish with chives.
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