Mmmm Monday: Cream of Pumpkin Soup

(served at the October 26, 2011 meeting)


2 cups chopped onion
4 tablespoons butter, melted
4 (14.5 ounce) cans chicken broth
2 (15 ounce) cans pumpkin puree
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 cups heavy whipping cream
cinnamon croutons, optional

1. Saute onion in butter in a medium in a medium saucepan until tender. Add 2 cans chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

2. Transfer broth mixture into the container of a blender or processor. Process until smooth.

3. Return mixture to saucepan. Add remaining 2 cans of broth, pumpkin, salt, ground cinnamon. ground ginger, ground black pepper; stir well. Bring to a boil; cover, reduce, heat, and simmer 10 minutes, stirring occasionally.

4. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.  Serve with cinnamon croutons, optional.