PREP TIME: 40 MINUTES
INGREDIENTS:
- 2 tablespoons butter
- 2 large yellow onions, peeled, sliced thin
- 2 cloves garlic, peeled, minced
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 2 cans (15 ounces each) pumpkin puree
- 1/2 cup heavy cream
INSTRUCTIONS:
- In a large pot over medium heat and melt the butter. Add the onions and cook, stirring occasionally until caramelized, about 15 minutes. (Optional: to remove some of the onion and set aside to top the soup.)
- Add garlic, salt, cinnamon, nutmeg, and ginger and stir until evenly combined, about 1 minute.
- Add the chicken stock, water, and pumpkin puree and stir to combine. Reduce heat to low and bring to a simmer for 20 minutes, then remove pot from heat.
- Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.
- Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
- When blending is complete, remove immersion blender from the pot. Stir the heavy cream into the soup and serve immediately.
