Reprise -- Pumpkin Soup an October Tradition

Pumpkin foods abound in October -- from pumpkin pies, tarts, cakes, coffeecakes, cookies to even soups. Not all are made with "real" pumpkin (pumpkin that I've roasted myself) but rather, alas, with the kind that comes in a can.

This is an early post -- done when I first started Lines from Linderhof. It's Sunday and it's time for Sunday Favorites. So please join Chari at Happy to Design to see other favorite posts this Sunday.

And yes, we will have the pumpkin soup next week! It's time for pumpkin!

The first cool day in October, we crave pumpkin soup. An easy soup to make for it's not made with pie pumpkins but rather with a can of pumpkin. Pie spices and cream make for an unusual soup which is a great starter for a company Saturday meal.
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.

PUMPKIN SOUP

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.