Homemade Pumpkin Soup

This was the first time I have made this soup. Growing up I was no soup fan. My son however loooves the stuff! I am starting to like it more and more as an adult though. I used this recipe and just basically switched out the butternut squash for pumpkin. It was very yummy!! She makes amazing things! Baby J just loved this, he could not get enough. Mr. J kind of liked it but of course didn't want a serving. Oh well more for me and baby!








Pumpkin Soup1 small baking pumpkin, about 3 lbs
1 medium white onion, finely diced
1 Tbsp butter
1/2 cup milk or cream
3 cups chicken broth
1 Cinnamon stick
2 Tbsp brown sugar
dash of nutmeg
salt to taste

Cut pumpkin lengthwise, remove seeds. Place on a roasting pan (sprayed with nonstick cooking spray) cut sides down in 375-degree oven for 45min to 1 hour (flesh should be soft when poked with a fork). Let cool completely. Sauté diced onion in saucepan with butter for 5 min or until onions are clear. Add chicken broth to onions and simmer for 5 min. Add Cinnamon stick to broth. Scoop pumpkin into broth and cook on medium for 20 min. Depending on blender/food processor size, you may need to do two batches: pour saucepan ingredients into blender and puree. Add milk or cream and puree until smooth. Pour pureed soup back into saucepan and reheat. Add brown sugar and nutmeg, stir well. Salt to taste. Recipe yields 6 large servings

xoxo,
Mrs. J