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Creamy Pumpkin Soup

“Great for Thanksgiving Starter!!!!”
-Lynn

Yields: 10 cups

Ingredients:

• 4 Tbs. butter
• 1 Large onion, finely chopped
• 2 Carrots, finely chopped
• 2 Cans (14 1/2oz. each) reduced-sodium chicken broth
• 1 Cup water
• 1 Can (29 oz) solid-pack pumpkin
• 1 Golden delicious apple, peeled, cored and chopped
• 1 Tsp. ground ginger
• 1 Tsp. salt
• 1/4 Tsp. ground nutmeg
• 1 Cup heavy cream

Directions:

1. Melt butter in large saucepan over medium-high heat.
2. Add onion and carrots; cook 5 minutes, until softened.
3. Add broth, water, pumpkin, apple, ginger, salt and nutmeg; bring to a boil.
4. Reduce heat to medium low and simmer 30 minutes, stirring occasionally. Cool Slightly.
5. Using a hand blender, puree soup in pot, or puree in batches in a standing blender.
6. Whisk in cream. Reheat gently.
7. Ladle into a soup tureen.

Lynn’s Suggestions:

I sometimes sprinkle cinnamon before I serve.

Enjoy!!

Submitted By: Lynn Worobel