Creamy Pumpkin Soup

pumpkin soupThough this week is pretty well consumed by Thanksgiving meal preparations, you still have to eat in the meantime and feed your family and any company you may have. This creamy pumpkin soup is the perfect thing to whip up during this busy time.

It's festive and comforting, but also extremely easy. Just serve it with some crusty bread and a salad, and dinner is served. It's also great with turkey leftovers after the big celebration. I like this recipe for it from Taste of Home, and not just because it calls for bacon.

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1 medium onion, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
2 cups sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 to 2-1/2 cups milk
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 ounces) sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled


In a large saucepan, saute onion in butter until tender.

Add the broth, potatoes, and pumpkin; cook until the potatoes are tender, about 15 minutes.

Remove from the heat; cool.

Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.

Add the milk, nutmeg, salt, and pepper; heat through.

Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.


Image via Vidya Crawley/Flickr

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