Creamy Pumpkin Soup
"From my collection of handwritten recipes. If you do not have the potato soup, add 2-3 cups of cooked, diced potatoes and another 1/2 cup of cream. If you do not have the spices, add a small amount of pumpkin pie spice. Other variations are to add diced and cooked bits of sweet potatoes, onions, or peppers."
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
6 bowls soup
- Serves:
- 6
ingredients
- 1 (10 ounce) can cream of potato soup
- 1 1⁄4 cups chicken broth
- 1 (15 ounce) can pumpkin
- 2 tablespoons butter
- 1 cup cream
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper (to taste)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ginger
- 1 pinch paprika, for garnish
- 1 cup seasoned croutons
directions
- In a saucepan over medium heat, combine the cream of potato soup, broth, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.
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RECIPE SUBMITTED BY
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