- 2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
- 4 cups water
- 1 cube chicken bouillon
- 2 teaspoons chili powder
- 1 cup heavy cream
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground ginger
- 2 teaspoons grated orange zest
- Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
05/13/2018
recipepes.com
Daddy's Pumpkin Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
