Pumpkin soup seemed like the perfect Meatless Monday food this week. Welcome to Autumn, it’s time for soup. Do you have a favorite autumn soup?
What You Need
1 Can (15 oz.) pumpkin puree
¾ Cup Onion (shredded)
1 Tbsp. olive oil
1 Tbsp. butter (unsalted)
Large can (32 oz.) vegetable broth
1/4 Cup milk or heavy cream ( your choice)
3 Tbsp. pumpkin spice blend
¼ Cup brown sugar
1 tsp. salt
Fresh parsley ( optional)
Let’s Make It!
In a saucepan, over medium low heat, sauté shredded onion in oil and butter until translucent, add pumpkin puree, salt and spice, stir well until blended. Then slowly add vegetable broth whisk as you add broth slowly Add sugar slowly and continue whisking .Bring to a boil then lower heat to simmer for 10 minutes.
*Katie’s Tid Bits* Sprinkle with cinnamon and add a dollop of whipped heavy cream if desired. Adjust sugar to your taste add more or less. Garnish with a bit of parsley