Pumpkin Soup

Serves: 2

Irma Bergnaum

1 January 1970

Based on User reviews:

59

Spice

55

Sweetness

43

Sourness

43

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

2 tbsps

Butter

1 cup

Onion (chopped)

1 tsp

Dried Thyme

1 can

Stewed Tomatoes

1 can

Pumpkin Puree (unsweetened)

4 cups

Chicken Stock (low sodium canned, warmed)

1

Nutmeg (fresh grated)

1

Salt

1

Pepper

1 cup

Heavy Cream

2

Scallions (thinly sliced)

Directions:

1

In a heavy large saucepan, melt butter over medium heat

2

Add onions and cook until tender about 5 minutes

3

Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer

4

Stir in warmed stock and return to a simmer and cook for 20 minutes

5

Puree soup in 3 batches in a blender

6

Season with nutmeg, salt and pepper

7

Stir in cream and return to simmer

8

Serve with sliced scallions