Creamy Pumpkin Soup

A shot of pumpkins on the farm

1 medium onion, chopped
2 cans or 29 oz. freshly made chicken broth
2 c. russet potatoes, peeled and sliced
2 1/2 c. milk
1/2 t. salt
1 c. sour cream
2 T. butter
2 c. cooked or canned pumpkin
1/2 t. ground nutmeg
1/4 t. pepper
1 T. fresh parsley, chopped
3 bacon strips, cooked, drained and crumbled

In a large stock pot, sauté onion in melted butter on medium heat until tender. Add the broth, potatoes and pumpkin. Cook on medium high until the potatoes are tender (about 20 minutes). Remove from heat and cool. Purée the whole mixture until smooth.

Cook the mixture in the stock pot on medium low heat and slowly add, milk, nutmeg, salt and pepper until all is heated through. Meanwhile, combine parsley with sour cream in a separate bowl.

Spoon soup into bowls; top each with a dollop of the sour cream mixture and sprinkle with bacon. Makes 6 servings. For a group, can serve this soup from a hollowed out and top cut out pumpkin–very festive!

From a fellow Bible study sister, Ellen S. They always make it for the holidays, she said.  Hope you enjoy it, friends!

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