Creamy Pumpkin Soup

Name: Creamy Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 tablespoon flour; 1 cup canned pumpkin; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 2 1/2 cups chicken broth; 1 cup milk; 2 eggs; salt and pepper; chopped parsley; salted hulled pumpkin seeds

Submitted by Hey Jude

"This is a quick and easy pumpkin soup that's perfect for an Autumn lunch or dinner. The pumpkin seeds can be optional, though they do add a nice touch. Recipe from Sunset Favorite Recipes."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 4-6

ingredients

2 tablespoons butter
1 small onion, chopped
1 tablespoon flour
1 cup canned pumpkin
¹⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon ground nutmeg
2 ¹⁄₂ cups chicken broth
1 cup milk
2 eggs
salt and pepper
chopped parsley
salted hulled pumpkin seeds

directions

In a 3-qt. pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly.
Stir in pumpkin, ginger and nutmeg then gradually blend in broth.
Bring soup to a simmer, then stir in milk and reduce heat to low.
Meanwhile, in a small bowl, lightly beat eggs.
Stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan.
Cook, stirring, until heated through (do not boil).
Season to taste with salt and pepper.
Ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.

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Reviews

I chose this recipe because it looked easy, and I like pumpkin. I chopped up an apple with the onions, and made the soup a little sweeter by adding about 1/2 cup of apple cider and a tablespoon of molasses. It was very creamy, and my friend thought it had much more butter than it did, even though I used lowfat milk. To serve, I plopped on a small scoop of sour cream.

Rob King