Sorry - I lost the link to this one - but I tried it and it is good.
Second time I made it I had a half pound cottage bacon to use up - browned it first, then put in the onion and some leftover celery. It was really good with bacon and celery.
Saute in
2 T olive oil (or butter or any oil)
1 med onion (yellow recommended, I used red)
3 cloves garlic, grated (I minced)
Cook 3-4 minutes until fragrant
Add
2 T fresh thyme (I used 3 tsp dried)
3/4 tsp kosher salt
1/2 tsp cumin
1/4 tsp black pepper
1/8 tsp ground ginger (I used more and fresh would be good)
1/8 tsp cayenne pepper
cook for a minute to bloom the spices
Add
1 15-oz can pumpkin
cook for another 4-5 minutes - low heat
Add
2 c low sodium veg or chicken broth
cook for another 4-5 min
Add to pot - or drizzle into serving dishes
2 T maple syrup
2 T cream
If you add those two to the pot - and want a creamier soup - you can use an immersion blender
Garnish with
pumpkin seed, flakey salt, fresh thyme, black pepper, sour cream, bacon
Broccoli Cheese Soup
ReplyDelete2 cups water 2 cups chicken broth 5 cups broccoli. 8 Ounces cream cheese 1 cup whipping cream half cup Parmesan cheese 2 1/2 cups cheddar cheese 2 tablespoons butter time salt and pepper