Super easy and delicious pumpkin soup. I whipped this up with the half of canned pumpkin I didn’t use when I made pumpkin cheesecake. The large crouton on top is Pepperidge Farms puff pastry. I use a small round cookie cutter to shape, dredged in butter, fresh garlic and topped with parmesan cheese. Then bake the pastry on parchment paper for about 12 minutes or per the package directions. The soup recipe is down below, click read more and it will take you straight to it. Make everyday an event. xoxo
Recipe click more here…One half of can of canned pumpkin (not pie filling, just pumpkin)
- 1 Sweet onion chopped
- 1 Green apple peeled and chopped
- 1 Tablespoon of butter or olive oil to brown the onion and apple
- 1 Can of low sodium chicken broth
- 1 Tablespoons of light sour cream
- 1 teaspoon of light brown sugar
- Salt and pepper to taste
- 1 pinch of cinnamon
- Pinch of goat cheese or parmesan
Saute the onion in butter or olive oil until brown. Add the green chopped apple until cooked. Add the pumpkin to the onion and apple, stir about 2 minutes and add the chicken broth, seasoning, cinnamon and sugar. Cook about 3 minutes then remove from heat. Let the mixture cool to warm. Put in a blender or food processor. Blend until smooth. (CAREFUL with hot mixtures in a blender. Don’t fill to high and make sure lid is secure).
Return the smooth mixture to the stove top. Add the sour cream once the mixture is warm enough. Heat to your liking, top with a little crumble of goat cheese or parmesan, large crouton and serve.