What's in the fridge:
- 1/2 large roasted pumpkin, cut in cubes
- 5 cups chicken broth
- 1 1/2 TBSP cinnamon
- 1 1/2 TBSP nutmeg
- 1 TBSP allspice
- 1/2 C maple syrup (it's soup... save the real deal for the pancakes)
- 1/4 C light cream
Add chicken broth to pumpkin in a large pot. Heat on med-high.
Add in the spices
Then the maple syrup.
Cover until it starts to boil, then simmer for 20 minutes.
Add in portions to a food processor and turn on until you get the consistency you want. Make sure to get a good mix of pumpkin and liquid in each portion.
Return back to pot then add in cream.
Spoon it up with some pumpkin seed garnish.