Creamy Harvest Pumpkin Soup on Wordless Wednesday
1 large white baking potato (diced)
2 medium carrots (thin slices)
1/4 medium onion (diced)
2 Tablespoons butter
4 cups chicken stock
1 can (15 oz.) pureed pumpkin OR 15 oz. fresh roasted pumpkin
1/2 pint cream
1/4 teaspoon ground nutmeg OR I used 10 grates of fresh nutmeg
1 pinch cinnamon
1 Tablespoon brown sugar
salt and pepper to taste if desired
In large pot on medium heat melt the butter and add the potato, carrots, and onion and simmer about 8-10 minutes, stirring every so often. Add brown sugar, nutmeg, and cinnamon and stir until blended.
Add chicken broth and bring to a boil and then reduce heat to simmer until potato and carrots are tender. 10-12 minutes.
Stir in pumpkin and cream and blend with an immersion blender or in blender. Be careful mixture is very hot.
Season with salt and pepper if desired.
Makes about six 1 cup servings.