Quick Pumpkin Soup

This recipe is perfect for embracing the pumpkin season with savory flavors rather than the typically sweet pumpkin spice. It starts with canned pumpkin for less steps, less mess and less time cooking. Serve with Freezer Biscuits or a simple salad.

Quick Pumpkin Soup

Serves 2-4

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 1/2 tsp garlic, minced or crushed
• 2 tsp ground ginger
• 1 tsp dried thyme
• 1/4 tsp cumin
• 1 15oz can pumpkin
• 2 c. chicken or vegetable stock
• 1/4 c. heavy cream
• 2 tbsp maple syrup
• salt, to taste
• fried sage leaves (optional)

Instructions

1. Saute onion and garlic in olive oil over medium high heat in a medium soup pot.
2. Once onions are beginning to get translucent, add ginger and thyme. Stir for one minute.
3. Add pumpkin and stock. Stir to combine and bring to a boil.
4. Reduce heat to medium low and simmer for three to five minutes.
5. Puree using an immersion blender or work in batches transferring to a blender. Return to pot.
6. Stir in cream and maple syrup. Salt to taste. Garnish with fried sage leaves.