Pumpkin Spice Soup
Portion Size: 1 cup
Ingredients: Yields: servings
| Ingredients | Notes: |
| 4 cups canned Puree pumpkin | Washed, halved, and seeded |
| ½ cups onion, diced | Washed, peeled and diced |
| 1/2 cup granny smith apples | Washed, peeled and diced |
| 2 tablespoons olive oil | |
| ¼ teaspoon chili powder | |
| ½ teaspoon ground cinnamon | |
| 1 teaspoon salt | |
| 4 cups reduced sodium vegetable stock |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large pot over medium heat. | |
| 2 | Add onion and cook 5 minutes. Add garlic and cook 2 minutes. Stir in pumpkin, apples, chili powder, salt, and stock. Heat until bubbly. | Cook until internal temperature reaches 135°F. |
| 3 | Transfer to food processor. Process until smooth. | |
| 4 | Serve in bowls and sprinkle with cinnamon. |
Posted in Soup Recipes
