Pumpkin Soup


Picture from: Pioneerwoman.com

4 Tablespoons of Olive Oil

1 Cup Chopped Celery

1 Cup Chopped Carrots

½ Tablespoon of Fresh Minced Garlic

One Small Onion (chopped)

7 Cups of Chicken Broth

1 Cup of Heavy Whipping Cream

3 Cups of Pumpkin Puree

¼ teaspoon of Thyme

One Bay Leaf

¼ teaspoon of Salt

¼ teaspoon of Pepper

Let’s Cook

Add olive oil to a skillet over medium heat. Sautee: celery, carrots, garlic, and onion. Sautee for a few minutes until the vegetables are tender and the garlic has become lightly browned in color. In a pot over medium heat combine: chicken broth, pumpkin puree, sautéed vegetables, thyme, bay leaf, salt, and pepper. Stir often and let it come to a boil for 2 minutes. Turn your stove down to low and let it simmer for 30-45 minutes. Add in your heavy whipping cream and you are ready to serve.


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