Perfect Pumpkin Soup

Savory golden-orange soup with a hint of ginger serves as a delicious first course at Thanksgiving dinner.



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Servings: 4 to 6
Total Time: 45 mins
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Ingredients
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    2   
    medium onions, sliced
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    2   
    medium carrots, cut into 1/4-inch slices
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    1   tablespoon 
    grated fresh ginger
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    1   tablespoon 
    olive oil
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    3   cups 
    water
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    1  14  ounce can 
    chicken broth
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    1  15  ounce can 
    pumpkin
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    1/8  teaspoon 
    ground nutmeg
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    1/2  cup 
    dairy sour cream
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    Ground nutmeg
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    Purchased sweet potato chips (optional)

Directions
1.
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.
2.
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.
3.
Place half of the pumpkin mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with remaining pumpkin mixture. Return all of the mixture to the saucepan. Heat soup over medium heat, stirring occasionally until hot.
4.
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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