I made this yesterday for supper with some of my pumpkin biscuits and it was so delicious.
Nice on a cold day. Not that it was cold here yesterday as it was 81 degrees. But it was good anyway.
Ingredients:
3 TBS. butter
1 sweet onion, diced
1 1 /2 boxes of 32oz organic chicken broth
3 small cans of pumpkin or 1 big can + 1 small can
3 carrots,chopped
2 TBS brown sugar
1 bay leaf
1 1/2 c. whipping cream
1 tsp. nutmeg
Directions:
In a large saucepan, melt the butter and saute' onion.
Add the broth, pumpkin, carrots, brown sugar and the bay leaf.
Bring to a boil, reduce heat and simmer for 15 mins.
Remove the bay leaf. Take your hand blender and blend the soup until a puree'. Or you can do this in a blender in smaller increments. Return to pan if done in blender.
Stir in cream and nutmeg.
Makes 10-12 servings.
Serve with Pumpkin Biscuits
Enjoy!
Nice on a cold day. Not that it was cold here yesterday as it was 81 degrees. But it was good anyway.
Ingredients:
3 TBS. butter
1 sweet onion, diced
1 1 /2 boxes of 32oz organic chicken broth
3 small cans of pumpkin or 1 big can + 1 small can
3 carrots,chopped
2 TBS brown sugar
1 bay leaf
1 1/2 c. whipping cream
1 tsp. nutmeg
Directions:
In a large saucepan, melt the butter and saute' onion.
Add the broth, pumpkin, carrots, brown sugar and the bay leaf.
Bring to a boil, reduce heat and simmer for 15 mins.
Remove the bay leaf. Take your hand blender and blend the soup until a puree'. Or you can do this in a blender in smaller increments. Return to pan if done in blender.
Stir in cream and nutmeg.
Makes 10-12 servings.
Serve with Pumpkin Biscuits
Enjoy!
2 comments:
Mmmmm...sounds wonderful! And I like your new design here, too!
Yumm-O! That really sounds delicious. I may have to give it a try. LOVE your new blog look.
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