Author Notes
Delicious and simple, this soup is the perfect winter comfort food. Top it with a dollop of sour cream or a dash of heavy cream and serve warm. —Christine @ Yum and in Love
Continue After Advertisement
Ingredients
-
1/2 cup
onion, diced
-
1/4 cup
celery, diced
-
2 tablespoons
butter
-
1/4 teaspoon
thyme
-
1/4 teaspoon
marjoram
-
1
bayleaf
-
1/4 teaspoon
pepper
-
1 teaspoon
salt
-
13 ounces
chicken broth
-
16 ounces
pumpkin puree
-
2 1/2 cups
water
-
1/4 cup
milk
-
sour cream (optional)
Directions
-
In a medium to large stockpot over medium heat, melt butter and add in onion and celery until tender.
-
Stir in broth, water, pumpkin puree, salt, pepper, bayleaf, marjoram and thyme. Bring to boiling, lower heat and simmer (uncovered) for 45 minutes, stirring occasionally.
-
Discard bayleaf and stir in milk until heated through. Serve warm with a dollop of sour cream (optional).
See what other Food52ers are saying.