Today I thankful for Creamy Pumpkin Soup! I have been craving this for weeks, but the recipe makes more than hubby and I alone can handle, but this weekend, with company over, was the perfect time to indulge. Oh, and cornbread. I made cornbread to go with it. I’m super thankful for that too!

Creamy Pumpkin Soup
1 cup chopped onion
2 Tablespoons butter, melted
2 (14 oz.) cans chicken broth
2 (15 oz.) can pumpkin puree (original recipe calls for one, but I always add more)
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon black pepper
1 cup heavy whipping cream

Saute onion in  butter in a medium saucepan until tender. Add 1 can chicken broth and stir well. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into a blender or food processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger and ground pepper, stir well. Bring to a boil, cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.

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