Pumpkin Soup
~ Mary ~
This is one of the loveliest soups I have ever had the pleasure of putting together. It’s simple and flavorful. I adapted it slightly from Bobby Flay’s Mesa Grill cookbook.
Pumpkin Soup
Saute in soup pot:
2 Tbsp Olive Oil
1 Cup Onion very thinly diced
When translucent add:
1 qt Chicken Stock
2 15oz Cans Pumpkin Puree
1 Can Evaporated Milk
2 Tbsp Honey
1/4 Cup Maple Syrup
1 Tbsp Pumpkin Pie Spice
2 tsp Chipotle Puree
Add to taste:
Kosher Salt
Ground Black Pepper
Heat through to 160°. Add more chicken stock, if it’s too thick.
Serve and top with
Toasted Pumpkin Seeds
What a lovely bowl for your lovely soup. I love pumpkin soup so this is a must try!