By Meredith West

Prep Time: 5-10 minutes
Cook Time: 20 minutes

Fresh

• 2 cups frozen seasoning blend
• 1 cup frozen peppers (red, green, yellow)
• 3 cloves garlic chopped
• 2-4 oz Greek yogurt cream cheese or fat free cream cheese

Pantry

• 1.5 quart chicken or beef bone broth (I used 1 qt chicken and 1/2 at beef)
• 1 tsp kosher salt
• black pepper to taste
• 1/4 tsp smoked paprika or smoked chipotle powder (optional)
• two shakes pumpkin pie spice
• 1/2 tbsp extra virgin olive oil
• 15 oz can pumpkin puree

Topping

• toasted and salted pecans or walnuts and drizzle of Chipotle Oil

Directions

1. Sautéed with a 1/2 tbsp butter evoo. Sautéed until caramelized.
2. Add one can pumpkin purée to pot.
3. 1 and 1/2 qt chicken or beef bone broth (I used 1 qt chicken and 1/2 at beef)
4. Simmer 20 minutes
5. Add 2-4 oz Greek yogurt cream cheese or fat free cream cheese.
6. Blend with hand blender right in the pot, or let cool and blend in food processor.

Finish: Top with toasted pecans and drizzle of Chipotle olive oil for some heat! If you do not have chipotle oil, try adding a little smoked paprika to the soup.