Pumpkin Soup Pioneer Woman

Pumpkin soup is one of my all-time favorite fall recipes. There's just something about the cozy, comforting flavor of pumpkin paired with warm spices that always hits the spot. And when I stumbled upon this recipe from The Pioneer Woman, I knew I had to try it. First things first, let's talk about the star of the show - the pumpkin. I always opt for fresh pumpkin when making this soup, as I find it gives a much richer, more authentic flavor than canned pumpkin. To start, simply cut the pumpkin into small chunks and roast in the oven until tender. Once the pumpkin is roasted, it's time to start cooking. The Pioneer Woman's recipe calls for sautéing onions, garlic, and ginger until fragrant before adding in the roasted pumpkin and chicken broth. I like to add in a few extra spices here, like cinnamon, nutmeg, and allspice, to really amp up the fall flavors. After simmering for a bit, it's time to blend everything together until smooth. This is where a good quality food processor or blender comes in handy - you want to make sure the soup is completely smooth and creamy. Now onto the fun part - the toppings! I love to keep things simple and top my pumpkin soup with a dollop of sour cream and a sprinkle of chives. But you really can get creative with the toppings here - crumbled bacon, toasted pepitas, or a drizzle of balsamic glaze would all be delicious additions. I've made this recipe countless times and it never disappoints. The flavors are warm and comforting, the texture is silky smooth, and it just screams fall. If you're looking for a cozy fall recipe to add to your rotation, I highly recommend giving this pumpkin soup from The Pioneer Woman a try.

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