Pumpkin-Mushroom Soup

This soup is Fall in a bowl. The creamy pumpkin richness is an addiction at our home in the cooler months, and it is a definite Thanksgiving tradition. My amazing sister-in-law, Kathy, gave me this recipe probably 20 years ago. She is a great cook (although she won’t admit it), and many of my favorite recipes were gifts from her kitchen collection. Originally from Winterthur’s Culinary Collection, I am happy to don my sweater and welcome the cool breezes with this warm wonder.

Yield: 3 quarts

Prep Time: 30 minutes

Cook Time: 30 minutes

  • 1/2 cup onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ginger
  • 1/2 teaspoon teaspoon nutmeg
  • 32 ounces chicken broth
  • 28 ounces prepared pumpkin (not pumpkin pie filling)
  • 2 cups half-and-half
  • 1 pound fresh mushrooms, thinly sliced
  • optional garnishes – sour cream, chopped, fresh
    parsley, croutons

In a large dutch oven, saute onions in butter until translucent. Stir in dry ingredients until mixture bubbles. Add chicken broth and pumpkin; cook 10 to 15 minutes. Add half and half to the pumpkin mixture. Bring to a boil. Add mushrooms. Allow to cook until mushrooms darken and become soft. Serve in bowls and top with optional garnishes, if desired. Soup can be frozen, but mushrooms should be omitted.

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