Creamy Pumpkin Soup

I am so happy that it’s October. Seriously, it’s my favorite month of the whole year. Multiple fall festivals every single weekend, cooler weather, and pumpkin everything. I don’t understand people who don’t like pumpkin. It’s so good. Since it’s finally gotten cooler here, and I have a fancy soup maker I wanted to use, I decided to make a pumpkin soup. And y’all – it turned out even better than I imagined. It is really freaking good. And I got to use these pumpkin bowls I just ordered from Wayfair. You get the whole set of 4 for under $20 on sale right now, check them out here!

Okay so here’s what you need to make 3-4 servings:

1/8 Cup Butter
1/2 Large Onion, minced
1/2 Leek, chopped
1 15 Ounce Can Pumpkin Puree
2 Cups Chicken Broth
1 Teaspoon Curry Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Ginger
1/2 Teaspoon Chopped Bay Leaf
3/4 Cup Heavy Cream

And here’s what you do:

(1) In a large pot melt better, and add onion and leek. Simmer until translucent (3-4 minutes). Add chicken broth, pumpkin, curry, salt, ginger, and bay leaf. Bring mixture to a boil, stirring regularly, for about 15 minutes.

(2) Remove mixture from heat. Use either an immersion blender or blender (or even a food processor) and blend until smooth. Return mixture to heat and bring to a boil again.

(3) Slowly stir in heavy cream, stirring constantly. Cook about 5 more minutes until fully heated. Remove from heat, allow to cool slightly, serve and enjoy.

This soup is even toddler approved. Seriously, she ate it all up and asked for more. It tastes similar to a creamy tomato soup but with that lovely taste of pumpkin and splash of curry. The pumpkin flavor really isn’t that strong, but is still there. This is definitely something you want to make this fall, and would be perfect for serving at Thanksgiving! Especially with the pumpkin bowls.

What are your favorite fall recipes? I need to know what else to make!!!