Cooking With Brett and Lena Coleman

Pumpkin Soup for the Holidays

Published in Soups & Salads
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A delicious soup that's fun for all to enjoy...

Additional Info

  • Ingredients:
    1. 3 cups pumpkin puree
    2. 4 cups chicken stock (low sodium)
    3. 2 tbsp clover honey
    4. 1/4 tsp freshly grated nutmeg
    5. 1/2 tsp allspice
    6. 1 tsp ground ginger
    7. 2 tsp fresh cinnamon
    8. 3/4 cup sour cream (light)
    9. 2 tbsp grade A pure maple syrup
    10. Roasted pumpkin seeds
    11. kosher or sea salt & cracked pepper to taste
    12. *for a spicier taste add 2 tsp chili powder.
  • Directions:

    Using your 4 qt bring 3 cups of chicken stock to a boil. Whisk in 1 tsp of cinnamon, salt , pepper, pumpkin puree, ginger, nutmeg, maple syrup, allspice, & honey.

    Turn heat down to simmer for 12-15 minutes, continuing to stir throughout. Remove soup from heat & whisk in 1/4 cup of the sour cream. (Use additional stock if the soup is too thick).

    Combine remaining sour cream & cinnamon in a separate bowl & whisk. Serve soup into 4 separate bowls. Drizzle cinnamon cream over soup & sprinkle with toasted pumpkin seeds.

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