Creamy Pumpkin Soup - Fall Faves
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 14 ounces canned pumpkin (1 can)
- 15 ounces chicken broth (1 can)
- 1 cup applesauce
- 1⁄2 cup orange juice
- 1⁄2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon onion powder
- 1 tablespoon ginger
- 1 teaspoon garlic powder
- 1 teaspoon sage
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon paprika
- salt and pepper
- 1⁄2 cup heavy whipping cream
- 1 tablespoon curry (optional)
directions
- In a medium saucepan add all ingredients except the cream.
- Stir slowly over a medium heat until it comes to a slow boil.
- Reduce heat to a simmer, for 5 minutes.
- Remove from heat.
- In a separate bowl, whip the cream until it is twice the size, and stir into the soup (you can also use 1 cup of plain yogurt, sour cream, or coconut milk.).
- Serve either hot or chilled - and enjoy!
- *If you like a little bit of heat: substitute the sage for ground cumin and add the curry.
- *You can use 2 T of OJ concentrate instead of juice.
- *Honey is a good substitute for the brown sugar.
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