Thursday, February 24, 2011

Pumpkin Soup

Having three cans of pumpkin puree during a hole in cabinet I came up with a savory pumpkin soup.  I served this with a homemade pumpernickel bread.  Enjoy!

1 tablespoon olive oil
1 small onion, diced
1 clove of garlic
2 14.5 ounce cans of pumpkin puree
3 cups vegetable broth
salt and pepper to taste
  1. Warm the oil in a large saucepan over medium heat, and add the onion.  Cook until the onion is translucent.  Add the garlic and cook until fragrant. 
  2. Add the pumpkin puree and the vegetable broth stirring until mixed well.  Add the salt and pepper to taste.  Bring to a boil, reduce heat to a simmer, cover and allow to simmer for 30 minutes. 
  3. Serve warm

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