pumpkin soup recipe

During the fall we love anything remotely related to pumpkins.  And this yummy pumpkin soup is delicious on a cool fall day.  Our kids love the flavor of this soup and they delight in having their soup served in their own individual little pumpkins.

This is a tasty, nutritious soup that provides a good source of fiber and Vitamin A.  We love the addition of finely minced apple in our tasty Pumpkin soup.

Kids can help: Scoop the seeds from the pumpkins.

What you need:

1 Mini pumpkin per person

1 15 oz. Can pumpkin

1 ½ Cup chicken broth

½ Cup whipping cream

1/8 Cup apple juice

¼ Cup finely-diced white onion

1 Garlic clove, finely-diced

1 Tsp. olive oil

1 Finely-diced apple

½ Tsp. cinnamon

Dash of salt

2 Tbsp. Maple syrup

Saute onion and garlic in olive oil. Mix all ingredients, fold into pan and cook on medium heat for approximately 15 minutes. Puree with a hand blender or food processor, then cook for an additional 15 minutes on low heat. Serve in pumpkins.

Prepare pumpkins by, carefully, cutting the top from each pumpkin. Scoop insides from pumpkin.

* Garlic and onion may be omitted if you have a really “picky” eater.


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