Creamy Honeyed Pumpkin Soup With Chili

1. 1

   Heat a large soup pot or dutch oven over medium-low heat. Add butter and honey then the diced onions. Add salt, pepper and chili.

2. 2

   Then add the roasted pumpkin and 1/2 cup water. Cook about 5 minutes.

3. 3

   Remove the soup from heat and let it cool slightly.Add the sour cream. You can use an emulsion blender to blend this soup in the pot, which you can do no. I prefer to use my stand blender, which yields the creamiest results.

4. 4

   Taste and adjust if necessary.

5. 5

   Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.