Pumpkin Soup Traditional Cache

This cache should not be hard to find and it’s just for fun and numbers.  

If you find it, you get a smilie and a new recipe. If you don’t find it go home and console yourself with a bowl of Pumpkin Soup.  

Easy Pumpkin Soup

Easy Pumpkin Soup - This thick and creamy pumpkin soup is simple to make using canned pumpkin puree!  Caramelized onion, cinnamon, nutmeg, and ginger give this fall favorite soup amazing warm flavor!

Prep Time5 mins

  Cook Time35 mins

  Total Time40 mins

Ingredients

• 2 Tablespoons Butter
• 2 Large Yellow Onions Sliced
• 2 Cloves Garlic Minced
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Ground Ginger
• 2 15 Ounce Cans Pumpkin Puree
• 2 Cups Chicken Stock
• 2 Cups Water
• 1/2 Cup Heavy Cream

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
3. Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
4. Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
5. Add the remaining chicken broth, water, and pumpkin puree and stir to combine.
6. Turn heat to low and simmer the soup for 20 minutes.
7. 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.
8. Stir the heavy cream into the soup, serve immediately with warm bread if desired.
9. Enjoy!