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.