Now that Fall is in the air, I love finding soup recipes. I made this pumpkin soup last week . It was so easy, healthy and really good..I found it on the blog Happily Eva After. I ended up using Almond Milk instead of heavy cream. Bon Appetite!!
image easy and delish
(adapted from Happily Eva After)
Ingredients
- 2 tbsp butter or butter substitute
- 2 yellow onions chopped
- 4 cloves garlic minced
- salt and pepper
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 2 cans 15oz pumpkin puree
- 4 cups chicken broth
- 1/2 cup heavy cream
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Melt the butter in a large pot over medium heat, and add the sliced onions to the pan.
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Stir the onions occasionally until they caramelize (around 12 minutes)
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Add the garlic, salt, pepper, cinnamon and nutmeg to the onions, and stir for a minute until combined.
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Add the chicken broth to the pan and stir, scraping up any burned bits from the bottom, for about two minutes.
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Add the pumpkin puree and stir to combine.
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Turn the heat to low, and let the soup simmer for 20 minutes.
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After the soup has cooked, turn off the stove and puree the soup with an immersion blender
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Add heavy cream and serve!