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