I think that Todd could live on Pumpkin Soup. I mean, when we make it we make enough for four people and it's usually gone the first night. Besides being absolutely delicious, creamy, and warm cooking pumpkin soup makes your house smell like Christmas.
You will need....
1/4 Cup of butter
1 large onion, chopped
1 clove garlic, minced
3 Cups of chicken broth
1 t salt
1/2 t ground coriander
1/2 t of cayenne
1/4 t cinnamon
1 16 oz can of pumpkin
1 Cup of half & half
parsley or chives to garnish (I skip this and do a leaf or two of spinach instead)
Get it done...
Melt butter, saute onion and garlic
Add broth, salt, coriander, cayenne, and cinnamon, bring this to a boil, reduced heat and simmer uncovered for 15 minutes.
Stir in pumpkin mix, simmer another 5 minutes.
Add half & half until heated through, but don't boil.
Remove from heat and puree mixture (I use our blender). You will want to serve immediately after you puree. Also, don't skip the puree step... this is what gives the pumpkin soup a velvety texture.
This soup will keep 5 - 7 days in a sealed container in your fridge. But if your house is anything like mine it will be gone far and away before that. This recipe is enough for four people (or one Amy & one Todd), but I would suggest doubling it because it's addicting! I served it with a grilled cheese & simple spinach, feta, almond, and cranberry salad.