Pumpkin Soup

Standard

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.

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