Ingredients
- ½ cup butter
- ½ cup chopped onion
- ½ teaspoon each ground ginger and nutmeg
- 3-½ cups chicken broth
- 3 cups canned pumpkin
- 1 cup half-and-half
- 2 Tbsp. brandy
- Salt and pepper to taste
- Crouton Garnish
Method
In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.
Categories
Soups, Vegetable
Brandied Pumpkin Soup. To import, drag image to your MacGourmet recipe box.
