This pumpkin soup is great for any Fall potluck! The combination of pumpkin and cream cheese give it a rich, creamy texture and the cinnamon, ginger, and brown sugar provide just the right amount of sweetness. The original inspiration for this soup came from The Joy of Cooking cookbook. I omitted the ham and added a bar of cream cheese.
Ingredients:
1 T. butter or olive oil
1 cup minced onion
1/2 cup minced celery
3 cups canned pumpkin
3 cups scalded milk
1 bar of cream cheese
2 T. brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Salt, to taste
Black pepper, to taste
Heat the butter or olive oil in a soup pot over medium heat. Add the onions and celery and cook until translucent, about 8 minutes. Stir in the pumpkin, milk, sugar, ginger, cinnamon, salt, and pepper.
Heat through, but do not boil. Use an immersion blender, or a regular blender, to puree the soup.
You can make this soup the day before your potluck. Reheat the soup on low and then transfer to a crockpot for potluck time. You can also serve it with a side of toasted pumpkin seeds or croutons for toppings!