- 2 tsp butter
- 2 large yellow onions sliced
- 1 tsp cinnamon
- 2 cloves garlic minced
- 1 tsp sea salt
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 2 15 oz cans pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups water
- Melt the butter in a large pot over medium heat. Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
- Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute. Pour 1/4 Cup of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan.
- Add the remaining chicken broth, water, and pumpkin puree and stir to combine. Turn heat to low and simmer the soup for 20 minutes. Turn the stove off and use a handheld immersion blender to puree the soup.
- Alternately, use a regular blender and puree the soup in 2-3 batches. Stir the heavy cream into the soup, serve in bowls immediately with warm bread if desired.
- If you are following a vegan or vegetarian diet, you can replace the chicken broth with a vegetable broth. The result is delicious as well.
- It is very important not to heat pumpkin seeds over 170 F or they will oxidize and cause free radicals that increase aging.
When you make this recipe try to get the real thing, fresh organic pumpkin for the maximum antioxidant benefits. Pumpkin is a rich source of potassium which will help lower high blood pressure.
If you don’t have fresh pumpkin available, you can also use organic canned pumpkin puree. Just make sure it’s 100% pumpkin with no added sugars or preservatives.