Creamy pumpkin soup

This was eh…I almost didn’t post it but some people might think it’s tasty! It was very easy to make so there is that….good for fall!!!

Serves 8

Equipment

• Large Stock Pot
• Blender
• Whisk

Ingredients

• 4 tbsp. margarine
• 1 Large onion finely chopped
• 2 carrots finely chopped
• 28 oz chicken broth 2 14.5 cans of chicken broth
• 1 cup water
• 29 oz. canned pumpkin 1 can plain pumpkin
• 1 golden delicious apple peeled, cored, and chopped
• 1 tsp. ginger
• 1 tsp. salt optional
• 1/4 tsp. nutmeg
• 1 cup heavy cream

Instructions

• Melt margarine in a large stockpot over medium heat. Add onions and carrots, cook 5 minutes or until soft.
• Add broth, water, pumpkin, apple, ginger, salt, and nutmeg. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
• Cool mixture slightly by removing from heat for a short period of time. Using a blender or food processor, puree soup in batches. I use an immersion blender blending it right in the pot.
• Return blended soup to pot and whisk in heavy cream by hand. Reheat, but do not boil! Sprinkle a little nutmeg on top and serve! Enjoy!