Ingredients

• 3 pounds pumpkin puree*

• 4 cups chicken broth (See recipe for Chicken Broth here)

• 1 large sweet onion, diced

• 2 tablespoons olive oil

• 1 tablespoon minced garlic

• 6 small potatoes, peeled and cut into half inch cubes

• 1 teaspoon salt

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg

• Hint of sage

Steps

1. In a large soup pot, saute the diced onion in 2 tablespoons of olive oil for 7 to 10 minutes until translucent

2. Add in 1 tablespoon of minced garlic, a teaspoon of salt, 2 teaspoons of cinnamon, 1 teaspoons nutmeg and stir for 1 minute

3. Add in ¼ cup of the broth and scrape any browned bits off the bottom of th pot

4. Add the peeled and cut potatoes to the pot and stir continuously for 1 minute

5. Add in the remaining broth, pumpkin puree and a hint of sage to the pot and stir to combine

6. Cook on medium low for 30 minutes or until the potatoes are cooked through, stirring the soup occasionally

7. While the soup cooks, add in more salt or black pepper to taste if desired

*The pumpkin puree I used for this soup was homemade from a large 25 pound pumpkin

Click here for printer friendly version