Creamy Pumpkin Soup

creamy pumpkin soup

A creamy, very flavorful pumpkin soup to help you stay warm on those chilly autumn nights.

Makes 8 servings

1/4 cup unsalted butter
2 cups chopped onions
1 tablespoon minced garlic
1 teaspoon paprika
1/2 teaspoon ground cumin
3 (15oz) cans pure pumpkin puree
5 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup whole milk, room temperature
1/2 cup heavy cream, room temperature
Topping: 1/2 cup LILLY Sour Cream, room temperature

1. Melt the butter in a 4-quart saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic, paprika and cumin and cook for 30 seconds

2. Add the pumpkin puree, the broth, salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.

3. Working in batches, transfer soup to a food processor and process until smooth.

4. Return the soup to the saucepan. Heat on low and very slowly stir in the milk and the cream. Serve hot, topped with a dollop of LILLY SOUR CREAM.

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