Now that Fall is in the air, I love finding soup recipes. I made this pumpkin soup last week . It was so easy, healthy and really good..I found it on the blog Happily Eva After. I ended up using Almond Milk instead of heavy cream. Bon Appetite!!
image easy and delish
(adapted from Happily Eva After)
2tbspbutter or butter substitute
salt and pepper
2cans15oz pumpkin puree
Melt the butter in a large pot over medium heat, and add the sliced onions to the pan.
Stir the onions occasionally until they caramelize (around 12 minutes)
Add the garlic, salt, pepper, cinnamon and nutmeg to the onions, and stir for a minute until combined.
Add the chicken broth to the pan and stir, scraping up any burned bits from the bottom, for about two minutes.
Add the pumpkin puree and stir to combine.
Turn the heat to low, and let the soup simmer for 20 minutes.
After the soup has cooked, turn off the stove and puree the soup with an immersion blender