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Dinner for 6

Creamy Pumpkin Soup

Pumpkin, potatoes, carrot, and onion cook in chicken broth, then blend with cream into a smooth soup.

$1.66per serving $
30 minstart to table
6servings

AmericanBudgetFamilyDinnersLunchesCold-weather comfortFallWinter

Ingredients

  • 2 lb pumpkin
  • 1 onion
  • 2 potatoes
  • 1 carrot
  • 4 cloves garlic
  • 4 cups low sodium chicken
  • 2 chicken bouillon cubes
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cup half and half
  • 1/2 cooked bacon (optional)
  • 1 pinch fresh parsley (optional)

Steps

  1. Peel and cut the pumpkin, potatoes, carrot, onion, and garlic into small pieces for 5 minutes.
  2. Combine the vegetables, chicken broth, and bouillon cubes in a large pot, then bring the mixture to a boil.
  3. Cover and simmer the vegetables over medium heat for 18 minutes until the potatoes are tender.
  4. Blend the hot soup carefully until smooth for 4 minutes.
  5. Check that the thickest part of the poultry reaches 165 F before serving.
  6. Stir in the half-and-half, salt, and pepper, warm the soup for 3 minutes, and top it with bacon and parsley if using.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.

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