Pumpkin Soup

When I need a quick dinner, soup often fits the bill. This pumpkin soup comes together fast and pairs well with BLTs or a salad topped with cranberries, pecans and blue cheese. It's also perfect for fall and I've even served this as a first course to the Thanksgiving meal.

I like the flavor of puree made from roasted pumpkin. If you don't want to make your own, substitute commercially canned pumpkin. If you're looking for a lighter soup, feel free to omit the milk or half & half. The pumpkin flavor is so delicious, you'll never miss it. Top the soup with roasted pumpkin seeds, pecans, hickory nuts or chestnuts.   

Cook the onions in margarine. Add a can of chicken stock. Cook until onions are
tender. Puree, add pumpkin, remaining broth and seasonings and simmer 10 minutes.

Add milk or half & half, if desired. Warm but do not boil. Serve.

Top with roasted pumpkin seeds or nuts. Perfect
accompaniment to a sandwich or salad.

Pumpkin Soup

1 cup chopped onion
2 Tbsp margarine

3 cups chicken broth, homemade or canned

15 ounces (scant 2 cups) pumpkin puree, fresh or canned
1 tsp salt
1⁄4 tsp ground cinnamon
1⁄8 tsp ground ginger
1⁄8 tsp ground black pepper

1 Tbsp brown sugar
1 cup milk or half and half, optional

Saute onion in margarine in a medium saucepan until tender. Add half of chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor (or use an immersion blender). Process until smooth.

Add remaining broth, pumpkin, salt, ground cinnamon, ground ginger, ground pepper and brown sugar; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk or half & half, if desired. Heat through but do not boil. Ladle into individual soup bowls.