A velvety-smooth pumpkin soup that’s perfect for an autumn supper with friends.
1/4 cup Land O Lakes® Butter
1 clove garlic, finely chopped
1/4 cup chopped onion
2 teaspoons firmly packed brown sugar
1 (14.5-ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can canned pumpkin
1 (12-ounce) can evaporated milk
1/8 teaspoon ground cinnamon
Melt butter in 3-quart saucepan until sizzling. Add onion, garlic and sugar; cook over medium heat 1-2 minutes or until onion is softened. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
Reduce heat to low; cook 15 minutes, stirring occasionally. Stir in pumpkin, evaporated milk and cinnamon. Cook 5 minutes, stirring occasionally. Remove from heat.
Transfer mixture to food processor bowl fitted with metal blade or 5-cup blender container (in batches, if necessary). Cover; process until smooth. Return mixture to saucepan. Serve warm.
Recipe and photo courtesy of NESTLÉ® USA.
Explore reviews fromour online community
I made the recipe for the first time tonight. I added some red pepper flakes to give a little heat. I liked the way it tasted and its consistency so I did not run it through the food processor. I am planning to serve the soup as an appetizer on Thanksgiving,
I altered the recipe by adding a dash of cayenne pepper and about a quarter teaspoon of chili powder. I left out the cinnamon entirely.
The soup was a bit thin, so I thickened it by adding two tablespoons of flour mixed with a quarter cup of water