Tuesday, October 20, 2009

Creamy Pumpkin Soup

I have pictured the Spicy Caribbean version in the notes at the end.


1/4 cup butter
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons brown sugar
1 (14 ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can pure pumpkin
1 (12 ounce) can evaporated milk
1/8 teaspoon ground cinnamon

Melt butter in a large pot over medium heat. Add onion, garlic and brown sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Transfer mixture to a food processor or blender (in batches, if necessary); process until smooth. Return to pot. Serve warm.

Yield: 4 - 6 servings

Variation: For Spicy Caribbean Pumpkin Soup, add 1/2 tablespoon McCormick Perfect Pinch Caribbean seasoning in addition to the cinnamon. (This seasoning used to be called Jerk seasoning, I think McCormick just recently made the change. It is a sweet and spicy seasoning.)

Be very careful when blending hot soup!!

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