Cream of Pumpkin Soup recipe

November 7, 1:05 PMSalt Lake City Parenting ExaminerRachael Lever

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Pumpkin and vine
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If you pureed your pumpkin last week, or you just love pumpkin and can't resist the sales on canned pumpkin right now, here is a good recipe for pumpkin soup. It's mellow, and nice, and great with fresh bread. This soup is also a great first course if you're looking for something different for your Thanksgiving feast or holiday party.

Cream of Pumpkin Soup

1 cup pureed pumpkin (canned or home cooked)
1 1/2 cups chicken broth or water
1 T butter
1 T. flour
1/4 tsp. ground ginger or ground nutmeg
1/4 tsp. salt
1/8 tsp. ground pepper
1 cup milk, half-and-half, or light cream

In a blender or food processor, combine the cooked vegetable and 3/4 cup of the broth. Cover and blend or process about 1 minute or till smooth.
In a medium saucepan melt butter. Stir in flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in pumpkin and remaining broth. Cook and stir until heated through. If necessary, stir in additional milk to make desired consistency. Season to taste with salt and pepper. Makes about 3 1/2 cups.