Pumpkin Soup


  • 1 can pumpkin puree
  • 4 cups vegetable broth
  • 1 large gold potato, diced
  • 1 yellow onion, diced
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper
  • Nutmeg

To Make: 
Heat the oil in a large pot over medium heat. Saute the onion and potato until the onion is soft and the potatoes begin to bwon. Add in the broth and bring to a boil. Cover and simmer until potatoes are tender. Stir in the pumpkin puree and warm through.

Blend, either in the pot with an immersion blender, or in a blender in batches (and then return to pot). Season with salt and pepper and a dash of ground nutmeg. Bring soup back to a boil, then cover and simmer for 10 more minutes. Stir in the cream and heat thoroughly.

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Posted in Soups, Thanksgiving.