1 medium onion
4 thinly sliced carrots
3 tablespoons olive oil
9 cubed cups of fresh pumpkin
3 cans of chicken broth(141/2 ounces)
1 1/2 teaspoons of garlic powder
1/2 teaspoon salt(optional)
Pinch of pepper
Pinch of nutmeg(optional)
- In a large pan or Dutch oven, saute onion,carrots in oil for about 8 minutes. Add cubed pumpkin cook 8 minutes longer. Add chicken broth, garlic powder, salt(optional) pepper and nutmeg (optional) Bring to a boil then reduce heat to medium and cover. Let soup simmer until pumpkin is tender, 25-30 minutes.
- Let sit to on side and cool slightly. Process in a blender, until smooth. Return all to pan and heat through.
- Serve with Croutons, Italian or french Bread and top with sweet cream
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