Creamy Pumpkin Soup
- 1/2 cups Olive Oil
- 1 whole Onion
- 1 teaspoon Minced Garlic
- 14 ounces, fluid Vegetable Stock
- 1 can (10.75 Oz. Can) Cream Of Chicken And Mushroom Soup
- 30 ounces, weight Canned Pumpkin
- 1 pint Heavy Cream
- 2 Tablespoons Brown Sugar
- 1 dash Nutmeg
- 1 dash Ground Cloves
- 1 dash Cinnamon
- 1 dash Cayenne Pepper
- 1 dash Salt
- 1 dash Pepper
- First, in the bottom of a deep pot, saute olive oil, finely chopped onion, and garlic over medium heat until soft and aromatic. Add remaining ingredients, stirring until mixed well. It's a good idea to wait and add the spices until all of your "wet" ingredients are thoroughly mixed so that you can add the "dashes" of spices to your liking. And don't get crazy with the cayenne pepper-a little goes a long way. If you have an aversion to spicy foods, leave it out; the soup is still delectable without it! Bring soup to a simmer and let it heat through and let the flavors meld together for about 20 minutes. It's kind of a ballpark thing: if it tastes amazing to you, you're done! If not, keep playing around with it. Enjoy!
olive oil, onion, garlic, cream of chicken, pumpkin, heavy cream, brown sugar, nutmeg, ground cloves, cinnamon, cayenne pepper, salt, pepper
Taken from tastykitchen.com/recipes/soups/creamy-pumpkin-soup/ (may not work)