EASY PUMPKIN SOUP

Adapted from The Salty Marshmallow

Ingredients:

2 Tbsp butter

2 large yellow onions, sliced

2 cloves garlic, minced

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger'

1 pie pumpkin

2 c. chicken stock

2 c. water

1/2 c. heavy cream

Directions:

Preheat the oven to 400.

Cut the pie pumpkin in half and set on a sheet pan cut-side up. Drizzle olive oil over the top and bake in the oven until a fork sticks through the flesh easily, 30-40 minutes. Once done, let cool.

Once cool, scoop out the flesh of the pie pumpkin and puree it in a food processor. If you don’t have a food processor, mash it until creamy. Set aside.

Melt the butter in a large pot over medium heat.

Add the sliced onions to the pan and cook, stirring occasionally until caramelized, about 15 minutes.

Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.

Add 1/4 cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.

Add the remaining chicken broth, water, and pumpkin puree and stir to combine.

Turn heat to low and simmer the soup for 20 minutes.

Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.

Stir the heavy cream into the soup, and serve immediately with warm, crusty bread.