Name: Pumpkin Soup
Prep time: 10 min
Cook time: 25 min
Yield: 8 people
Ingredients: 1 cup (about 1/2 an onion) sliced white or yellow onion (sliced); 2 TBSP. butter; 1 can chicken broth ((14.5 oz. can) - ***use vegetarian broth for vegetarian soup); 1 can pure pumpkin puree ((15 oz. can)); 1 tsp. kosher salt; 3/4 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. ground pepper; 1 cup half and half, whole milk, or lactose free whole milk ((we used lactose free whole milk)); 2 cups kale (chopped); 2 large garlic clove (minced); 2 TBSP. toasted sesame seeds; 2 TBSP. olive oil; 1/4 tsp. kosher salt

Pumpkin Soup

I was going through old cookbooks that have been passed on along the years. I found one that my Mother in Law gave me that is titled "Light Cuisine" Cook Light ~ Eat Right, presented by Professional Home Economists in 1979. The recipe that most intrigued me was the pumpkin soup. I had never made it before and I had everything in my pantry at home. The woman who shared the recipe is Barbara Gershman. She mentions that a student shared this recipe for their annual foods class Thanksgiving feast and it was a tremendous hit! Notes: This soup can be made ahead and refrigerated. The soup can be enjoyed hot or cold. If it rests in the fridge overnight, it will be thicker the next day. Optional: add the Garlic Kale Sesame topping over the soup before serving.

CourseSide dish

Servings	Prep Time
8 people	10 minutes

Cook Time

25 minutes

Servings	Prep Time
8 people	10 minutes

Cook Time

25 minutes

Pumpkin Soup

CourseSide dish

Servings	Prep Time
8 people	10 minutes

Cook Time

25 minutes

Servings	Prep Time
8 people	10 minutes

Cook Time

25 minutes

Ingredients

Pumpkin Soup

1 cup (about 1/2 an onion) sliced white or yellow onion sliced
2 TBSP. butter
1 can chicken broth (14.5 oz. can) - ***use vegetarian broth for vegetarian soup
1 can pure pumpkin puree (15 oz. can)
1 tsp. kosher salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground pepper
1 cup half and half, whole milk, or lactose free whole milk (we used lactose free whole milk)

Garlic Kale Sesame Topping

2 cups kale chopped
2 large garlic clove minced
2 TBSP. toasted sesame seeds
2 TBSP. olive oil
1/4 tsp. kosher salt

Servings: people

Instructions

Pumpkin Soup:

Lay out all your ingredients on the table. Gathering a large saucepan for the soup and a large skillet for the kale topping.
In a large saucepan, saute the onion and butter until onion is soft and clear. About 5 minutes cooking time.
Add half of the can of chicken broth and bring to a boil. Cover, lower heat and simmer for 10 minutes.
Put the onion broth mixture into a Nutri Bullet or blender and blend until smooth.
Pour smooth onion broth back into the saucepan. Add remaining can of chicken broth, pumpkin, salt, cinnamon, nutmeg, and pepper.
Stir until smooth. Bring to a boil. Cover, lower heat, and simmer for 10 minutes.
Slowly stir in the half and half or milk. Heat just until thoroughly hot. About 5 more minutes and then turn heat off.
The soup will be thicker if you let it rest in the fridge overnight.

Garlic Kale Sesame Topping

Lay out your ingredients for the kale topping. In a hot skillet, add your olive oil and garlic. Cook until golden browned. About 2 minutes.
Add in kale, and toss. Then sprinkle in the salt.
Cover the kale and steam until kale is wilted. About 3 minutes.
Top each bowl of Pumpkin Soup with a 1/4 cup of garlic kale topping, then sprinkle with toasted sesame seeds.