The blue and white dishes are perfect for soup and have little lids to keep the soup warm. I love blue and white dishes -- they need not have to match! Finding eight of these was a treasure indeed.
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover and reduce heat and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Stir in whipping cream and heat through. Sprinkle with cinnamon before serving.
How wonderfully simple! I have to give this a try. It looks beautiful in your blue bowls.
I love pumpkin soup in the fall, too. This looks so Yummy!
This is a favorite of mine! Your bowls are beautiful too!
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