Creamy Pumpkin Soup recipe

Pumpkin soup, pureed to velvet creaminess, might be one of the most comforting soups known. Served piping hot on a long day, it can ease any tired mood. When served cold, this soup can be a refreshing zest of sweet and salty flavors, perfect for an invigorating lunch.

Ingredients:

1 tablespoon unsalted butter
½ tablespoon flour
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon powdered ginger
¼ teaspoon black pepper
Nutmeg, to taste
3 cups chicken broth
¾ cup light cream
3 cups pureed cooked pumpkin
½ cup julienned ham

Directions:

1. Melt butter in a large saucepan over medium heat. Add flour and stir with a wooden spoon until thick and light golden, 1 to 2 minutes. Add sugar, salt, ginger, pepper, and nutmeg; stir to incorporate.

2. Add chicken broth and cream; bring to a boil over high heat, whisking constantly. Add pumpkin puree and whisk until smooth.

3. Add ham and stir to mix. Heat until warmed through, adjust seasonings, and serve.

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