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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1/2 cup finely chopped onion 3 tbsp. butter two 15 ounce cans pumpkin puree 5 cups chicken broth 1 small bay leaf 1 tsp. dried thyme 1 tbsp. brown sugar pinch ground cinnamon 3 cups heavy or whipping cream 1/2 tsp. salt 1/2 tsp. pepper 8 tbsp. sherry 1 cup sour cream 1/2 cup finely chopped green onion
Directions
Combine the onions and butter in a large pot. Cook over medium heat about 8 minutes, stirring occasionally, until onions are tender. Stir in pumpkin puree, broth, bay leaf, thyme, brown sugar and cinnamon. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Discard bay leaf. Puree soup in batches in a blender and return to pot. Stir in cream, salt and pepper and heat to a simmer. Simmer soup 5 minutes, stirring occasionally. Stir in sherry. Divide soup between bowls and garnish each with a dollop of sour cream. Sprinkle with green onions and serve.
Serves 8 to 10.
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