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Creamy Pumpkin Soup

What You Need

1 tablespoon unsalted butter
½ tablespoon flour
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon powdered ginger
¼ teaspoon black pepper
Nutmeg, to taste
3 cups chicken broth
¾ cup light cream
3 cups pureed cooked pumpkin
½ cup julienned ham


1) Melt butter in a large saucepan over medium heat. Add flour and stir with a wooden spoon until thick and light golden, 1 to 2 minutes. Add sugar, salt, ginger, pepper, and nutmeg; stir to incorporate.
2) Add chicken broth and cream; bring to a boil over high heat, whisking constantly. Add pumpkin puree and whisk until smooth.
3) Add ham and stir to mix. Heat until warmed through, adjust seasonings, and serve.

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