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This creamy soup is perfect for fall and holiday entertaining. Pumpkin pie spice and ginger add warm flavor notes.
3 tablespoons butter
1 cup finely chopped onion
2 teaspoons McCormick® Pumpkin Pie Spice
1 teaspoon McCormick® Ginger, Ground
1 can (15 ounces) pumpkin
1 cup chunky applesauce
3 1/2 cups chicken broth
3/4 cup heavy cream
Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in pumpkin pie spice and ginger.
Stir in pumpkin, applesauce and broth until well blended and smooth. Bring to boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Remove from heat. (If a smoother soup is desired, place mixture in batches in blender container; cover and blend until smooth.) Stir in cream. Heat gently before serving, if necessary.
Test Kitchen Tip: For meatless soup, use vegetable broth in place of the chicken broth.
(Amount per serving)
Made this 09-30-14. Even though it's still quite warm in South Texas right now, this soup was the perfect thing to make it feel like Autumn. I wouldn't change one thing; It's so wonderful and perfect as is. Excellent soup; will be making again and again.
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