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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.
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.
Diane | September 30, 2014 |