Perfect Pumpkin Soup
Savory golden-orange soup with a hint of ginger serves as a delicious first course at Thanksgiving dinner.
Recipe from Better Homes and Gardens
4 to 6
2 medium onions, sliced
2 medium carrots, cut into 1/4-inch slices
1 tablespoon grated fresh ginger
1 tablespoon olive oil
3 cups water
1 14 ounce can chicken broth
1 15 ounce can pumpkin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup dairy sour cream
Purchased sweet potato chips (optional)
In a large saucepan, cook onion, carrot, and ginger in hot oil over medium heat about 8 minutes or until vegetables are golden, stirring occasionally.
Stir in water, chicken broth, pumpkin, salt, pepper, and the 1/8 teaspoon nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Cool mixture slightly.
To serve, ladle soup into bowls and top with a spoonful of sour cream; sprinkle with additional ground nutmeg. If desired, garnish top of soup with sweet potato chips.
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