Pumpkin Soup

A splash of orange in your bowl and this soup will warm you right up

Yield: 6 servings

Preparation Time: 10 minutes; Cooking Time: 10 minutes

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Ingredients

check butter 2 Tablespoons butter

check chopped onion 2 Tablespoons chopped onion

check ground ginger 1/2 teaspoon ground ginger

check all purpose flour 1 Tablespoon all purpose flour

2 cups pumpkin, canned solid pack pumpkin or cooked

check brown sugar 1 Tablespoon brown sugar

check vegetable broth 2 cups vegetable broth

check (12 ounce can) evaporated milk 1 1/2 cups (12 ounce can) evaporated milk

check dried thyme leaves 1 teaspoon dried thyme leaves

check salt 1 teaspoon salt

check pepper 1/2 teaspoon pepper

check half and half 1 cup half and half

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Directions:

Melt butter in large soup pot over medium heat. Saute onion until tender. Add ginger and stir to combine. Stir in flour. Add pumpkin and brown sugar; stir and cook 5 minutes.

While stirring, slowly add broth and evaporated milk and continue to stir until smooth. At this point, an immersion blender can be used to puree the pumpkin mixture, if desired.

Stir in thyme, salt and pepper; reduce heat to medium low and cook for 5 minutes.

Add half and half and continue to warm over medium low heat.

Photo and styling by Webstop

Please note that some ingredients and brands may not be available in every store.