Easy, quick, so cozy, and SO delicious!
(all the credit for this recipe goes to my dad!)
Nick and I were at our favorite cabin this weekend…
There is NOTHING better than warming up with pumpkin soup on a cold, crisp night in the mountains.
(I halved this recipe to make 2-3 servings of soup)
Ingredients (serving size 4-6):
2 cups pumpkin
4 cups vegetable/chicken broth (low sodium)
1/2 stick butter (4 tbsp)
1 cup onion, chopped
1-2 tsp curry
2 bay leaves
1 tsp honey (or maple syrup/any sugar)
1/4 cup cream (more or less depending on desired richness)
1. Stir everything together (except the cream) in a large pot and heat on low-med for 15 minutes.
2. With 5 minutes remaining, add the cream and remove the bay leaves.
3. Serve up and enjoy a delicious bowl of pumpkin soup, full of fall flavor!
Cheers and happy evolving!