Pumpkin Soup with Brandy
Pumpkin Soup with Brandy is a velvety, flavorful, and indulgent pumpkin soup with a splash of brandy that can be made in just 30 minutes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ Cup Salted Butter ((½ Stick))
- ¾ Cup Yellow Onion (Finely Chopped)
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Nutmeg
- 2 ½ Cups Canned Pumpkin
- 2 ½ Cups Chicken Broth or Stock
- ¼ Cup Brandy
- Fine Sea Salt (To Taste)
- Freshly Ground Black Pepper (To Taste)
- ½ Cup Heavy Cream (Optional)
- Freshly Cut Chives
- Croutons
- Sour Cream or Crème Fraiche
Instructions
- 1
Sauté. In a large 2-quart pan, melt the salted butter over medium-high heat. Add the chopped onion and cook for 4 to 5 minutes or until the onion is transparent, stirring occasionally. Add the ground ginger and the ground nutmeg and stir for 1 to 2 minutes until the spices are fragrant. Stir in brandy and let cook for 2 to 3 minutes to allow the alcohol to cook off.
- 2
Add Pumpkin and Broth. Stir in the pumpkin, followed by the chicken broth.
- 3
Puree Soup. Using a stick blender, puree the soup until it is smooth. Bring soup to a boil, reduce heat to a slow simmer, cover, and cook until fully heated through.
- 4
Optional, Add Heavy Cream. If desired whisk in the heavy cream and continue to cook over medium-low heat until the soup is again simmering and hot.
- 5
Season, Serve, & Enjoy. Taste and add salt and pepper as needed. Serve and garnish as desired with freshly cut chives, croutons, or a swirl of sour cream.