Ingredients:
2 tbsp. butter or EVOO
1 cup onion, chopped
2 carrots, chopped
2 cloves of garlic, minced
3 cups chicken broth
2- 15oz. cans pumpkin (or 4 cups cooked pumpkin puree also see note below)
1.5 tsp. pumpkin pie spice (can sub with 2 tsp. curry powder)
1 tsp. salt
1/4 tsp. ground white pepper
1/2 cup evaporated milk (sub with heavy cream or canned coconut milk)
Optional toppings: 4-6 slices of bacon, cooked and crumbled and/or sour cream
Directions:
Heat up butter or oil on med.-high heat. Sauté the onion for 5 minutes. Add in carrots and cook until soft. Add garlic and saute for about 2 minutes. Add in broth, pumpkin, and choice of spices. Bring it all to a boil. Reduce heat to low and simmer covered for about 20-30 minutes, stirring occasionally. You may now put small batches of the soup in a blender or use an immersion blender right in the pot to get a very smooth soup. Add in the milk, salt and pepper. Heat it back up a few minutes. Serve with a swirl of sour cream and/or bacon on top.
Serves 6 or more
* Serve alongside a salad and with some buttered crusty bread for a tasty meal.
Note: You can prepare the soup in the crockpot on LOW for 6 hours or in the Instant Pot on Manual Setting for 10 minutes with NR for 10 minutes.
*You can try subbing the pumpkin with some cooked sweet potato or butternut squash puree.
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