Pumpkin Soup

One of my favorite flavors during the fall season is pumpkin. I mean, who doesn’t love pumpkin? If you don't, WHY? Pumpkin pie, pumpkin bread, muffins, donuts! And of course, my favorites, pumpkin lattes!

The other day I was pursuing through Pinterest (you guys know I love Pinterest) looking for some fall craft ideas and came this recipe for pumpkin soup! Genius!!! I mean pumpkin soup! The flavors of pumpkin with the spices and chicken broth is so light yet comforting on chilly fall day!

In under 10 minutes you can have this delicious recipe in a bowl and on or table!

Pumpkin Soup

Ingredients:

1 medium onion grated

2 tbsp. olive oil

3-3/4cups unsweetened pumpkin puree (canned or homemade see note)

2 14.5-oz. cans chicken broth (4 cups)

1/2 c. heavy cream

2 tsp. pumpkin pie spice

3/4 tsp. salt

Directions:

Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft.

Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt and cook, stirring occasionally for 3 minutes or until soup simmers.

Serve and enjoy!

**Note: Homemade Pumpkin Puree

Preheat oven to 400 degrees, take one small 2 lb whole pie pumpkin, wash it, slice it in half and scrape out the seeds.

Line a sheet pan with parchment paper.

Place the pumpkin halves cut side down on the pan. Roast at 400 degrees for 35 to 45 minutes an hour depending on your oven, or until the pumpkin flesh is very soft and beginning to peel away from the skin.

Peel the skin away. Cut the pumpkin flesh into chunks and place in the bowl of a food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. A 2-lb pie pumpkin should yield roughly 2 cups of pumpkin puree.

You can store the puree in an airtight container in the refrigerator for a week or freeze for up to a month.

#Pumpkin #Fruit #Fall #Spice #Yummy #Autumn #Soup

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