Creamy Pumpkin Soup
16 oz. Fresh or canned pumpkin puree
13.75 oz. Chicken broth
1 Large Onion
2 Carrots, coarsely chopped
2 cups half & half (can substitute with evaporated milk)
1/4 cup sour cream
1/2 tsp. Baking soda
1/8 tsp. Ground black pepper
1 tsp. Ground cinnamon
1/3 tsp. Salt
4 tsp. Bacon bits
n a large pot add, chicken broth, onions, carrot, baking soda, cinnamon salt and pepper.
Simmer uncovered for ten to fifteen minutes until carrots are soft. Pour into a food processor or blender and blend until smooth.
Return to pot. Add pumpkin and half and half.
Simmer uncovered for 10 minutes.
Pour into soup crocks or soup bowls and top with sour cream and bacon bits.