Pumpkin Soup
Nothing like a good ole bowl of vitamin A and C when you're desperately trying to ward off all the colds our kids bring us home from school……
Ingredients
- 1 medium pumpkin
- 1 medium onion
- 3 cloves garlic
- 1 cup chicken or vegetable stock
- 1 tsp nutmeg
- 1-2 tbsp heavy cream optional
Instructions
- Cut pumpkin in half and remove seeds and flesh
- Heat oven to 400 degrees F
- Add a pat of butter to each side face up and sprinkle cinnamon on top. Bake for 30-45 minutes
- Meanwhile, add cooking spray to a non-stick pan and Sautee the chopped garlic and onion
- When pumpkin is done you should be able to pierce it with a fork. Remove from oven and once it cools, remove the inside and discard the skin
- Blend in a blender with the rest of the ingredients including the sauteed onion. Hold off on the heavy cream until the end
- Blend at high speed according to your soups program (mine starts at medium and then it's high speed for 5 minutes
- Add heavy cream for the final 30 seconds.