Traditional Pumpkin Soup

Last week I made and shared curry pumpkin soup, and this week we have something a little bit more traditional... what you would typically think of for pumpkin soup.

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

Directions:

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.

Mix together.

Spoon it up with some pumpkin seed garnish.

Bon appetit!

Happy Thanksgiving!