Pumpkin Spice Soup

Pumpkin Spice Porridge

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If you're missing the crunchy leaves of fall, this may just be the recipe for you. This dish is not just for autumn though! This creamy pumpkin recipe is the perfect meal for a cold wintery night.

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Chicago

Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 Tbsp Margarine
  • 2 Shallots, peeled and diced
  • 1 Carrot, peeled and diced
  • 1 Can Pureed Pumpkin
  • 1/8 tsp Cayenne Pepper
  • Rosemary
  • Salt
  • Honey
  • 1/2 tsp Pumpkin Pie Spice
  • 2 cups Vegetable (or Chicken) Broth*
  • 1/2 cup Half-and-half

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Directions

Cook shallots and carrot in large saucepan using margarine. Fold in pureed pumpkin, honey, rosemary, cayenne pepper, salt, pumpkin spice and vegetable broth. Let simmer on low heat for 7-8 minutes. Remove from heat and pour mixture into a blender or food processor. Add half and half and blend soup until smooth. Return soup to pot and let simmer, slowly stirring. Turn off heat and serve.

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