What in the world do you do with that one left over can of pumpkin puree from the holidays? Well naturally you make yet another creamy and savory dish. Come Thanksgiving, in for a penny apparently means in for 6 or 7 pounds.
This soup is a rich, creamy, savory, and spicy soup that I used to crave growing up in Minnesota. It takes extraordinarily little effort and I hope you enjoy! —InSearchOfLostThyme
3 1/2 cups
chicken or vegetable stock (28 oz)
whipping cream (4 oz)
pumpkin puree (~15oz)
brown sugar (+/- a tablespoon if you like)
pepper and salt
Cheese for garnish (I like Irish or white cheddar)
Cilantro for garnish
In This Recipe
In a large pot, bring the stock and cream to a boil. Whisk in the pumpkin puree and add all the spices.
Reduce the heat to medium and simmer until the soup thickens visibly (~15 min.)
Serve into bowls and garnish with cheese of choice and cilantro.