Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2½ teaspoons salt 4 cloves garlic, minced
- 1 15-ounce can pureed pumpkin
- 4 cups chicken broth
- 1 cup North Coast Organic Apple Sauce
- 1 teaspoon chopped thyme
- 1/2 teaspoon nutmeg
- 1 tablespoon maple syrup
- 1 cup milk (regular or dairy-free)
Directions:
- Add the olive oil to a stock pot and heat over medium heat.
- Once the oil is hot add the onions and 1 teaspoon of the salt and cook for 10-13 minutes, frequently stirring, until the onions are golden brown and lightly caramelized.
- Add the garlic to the pot and cook for an additional 1 minute.
- Add the pumpkin, chicken broth, apple sauce, thyme, nutmeg, and remainder of the salt to the pot.
- Using an immersion or hand blender, pulse the soup several times to incorporate the ingredients and bring to a low boil.
- Once boiling, reduce to a simmer and add the maple syrup and milk.
- Heat through for an additional 2 – 3 minutes and serve. Learn more with North Coast Organic.
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