My mom made this at the cabin for dinner last week. It was unexpectedly delicious.
.
1/2 c chopped onion
2 T butter
2 (14.5 oz) cans vegetable broth
1 (15 oz) can pumpkin puree
1/4 c brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp fresh ginger, grated (or the equivalent, dried)
1 cup half and half. Do not skimp on this. No 2% - It just won't be the same.
2 T butter
2 (14.5 oz) cans vegetable broth
1 (15 oz) can pumpkin puree
1/4 c brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp fresh ginger, grated (or the equivalent, dried)
1 cup half and half. Do not skimp on this. No 2% - It just won't be the same.
In a medium saucepan, saute the onion in the butter till tender on low heat. Add vegetable broth, pumpkin, brown sugar, salt, cinnamon and ginger, stirring well. Bring to a boil, cover and then reduce heat to a simmer. Stir occasionally for 30 minutes. Stir in half and half and heat thoroughly but do not boil. Ladle into individual bowls.
.
(Yield: 6-8 cups)
2 comments:
yum this sounds really good!! I've made a pumpkin curry soup that is similar to this and we love it!
I didn't have vegetable broth so I followed this recipe but used chicken broth and it turned out delicious!! So yummy!
Post a Comment