Leftover Pumpkin Soup

Sometimes, you have a ton of things that NEED to be eaten, and you don't know how to make it taste yummy.
Then inspiration hits, and you dig out that rather large can of pumpkin puree, and make a wonderful, Fall inspired, meal, that is reminiscent of Thanksgiving feasts.


I give you, my Pumpkin Soup recipe!!

Pumpkin Soup - E

Serves 8

1 S-M Onion, diced

2-3T olive oil, or butter

⅓ C red wine

1 L can Pumpkin puree

1 cup milk of choice

2 cups water

1-2 T of each of the following: sage, cumin, garlic powder

Salt and pepper to taste

Optional: diced chicken, diced turkey

Optional toppings: Greek Yogurt 0%, green onions, roasted radishes - diced.

Directions:

• Caramelize the onions in oil, or butter. Add wine when translucent. Allow to cook for 2 minutes.
• Add the puree, milk and water, stirring well.
• Add spices, mix.
• Allow to simmer for 30 minutes.
• Serve with warm bread, and side salad

** I follow Trim Healthy Mama, so most of my recipes will have either an S, E or FP on them, and if you're curious about it all, just ask! Thank you