Servings: 4 people
- 2 tablespoons butter
- 1 medium onion chopped
- 3 garlic cloves minced
- 3 cups chicken broth
- 2 14-ounce cans solid-pack pumpkin
- ½ teaspoon salt
- Pinch ground nutmeg
- Pinch black pepper
- 1 cup heavy cream
- 1 cup shredded cheese Gouda, white cheddar, or gruyere
- 2 tablespoons chives chopped, for garnish, optional
In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
Add shredded cheese and stir until melted.
Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.
Calories: 363kcal | Carbohydrates: 6g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 1185mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1382IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 1mg | Net Carbs: 5g