This creamy soup is perfect comforting meal for a cool night. The earthy spices add warm flavor notes. Adapted from McCormick Yield: 6 (1-cup) servings.
Melt butter in large saucepan over medium heat. Add onion, celery, and apple; cook and stir 4-6 minutes or until onions and celery are softened. Stir in pumpkin pie spice and ginger.
Add pumpkin and broth to pan and stir until well blended and smooth. Bring to a boil, stirring occasionally. Immediately reduce heat and simmer 5-7 minutes. Remove from heat. Reserve approximately 1/3 of the mixture (so there is some texture and pieces of apple in the finished soup) and put the remaining soup into a blender or food processor and blend until smooth. Place back into the pan with the reserved portion. Stir in cream. Reheat gently before serving (if necessary).
Notes
NOTE: For a vegetarian/meatless option, use vegetable broth in place of the chicken broth.