Creamy Pumpkin Soup
Creamy Pumpkin Soup
I have done catering and this one time I catered an event for all the Pastors and their spouses in the county. I decided to make pumpkin soup since the pumpkins were in season at the time.
I served it first and everyone loved it. The pastor called me out to introduce my team and I. The pastor mentioned that everyone was raving about the soup.
I asked how many have ever had pumpkin soup before and one person out of 78 raised their hand. I was so surprised and grateful that it was a hit.
I served it first and everyone loved it. The pastor called me out to introduce my team and I. The pastor mentioned that everyone was raving about the soup.
I asked how many have ever had pumpkin soup before and one person out of 78 raised their hand. I was so surprised and grateful that it was a hit.
Ingredients
- 1 medium onion, chopped
- 2 tablespoons butter or margarine
- 2 (14.5 ounce) cans chicken broth
- 2 cups sliced peeled potatoes
- 2 cups canned cooked pumpkin
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- 3 bacon strips, cooked and crumbled
Directions
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.