Ingredients
- 2 Cups organic low sodium chicken broth (broth from free range chicken if available)
- 2 Cups of cooked pumpkin (1/2 of a butternut squash can be substituted for pumpkin)
- 1/4 small onion peeled
- 1/4 medium apple
- 1/4 tsp nutmeg
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1/8 tsp white pepper
- 1/2 tsp salt
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350F
- Cut pumpkin into quarters and scoop seeds out with a spoon
- Place pumpkin skin side up on a baking pan
- Bake for 25 to 30 min or until pumpkin is soft
- Allow to cool slightly then remove skin from pumpkin and discard
- Add pumpkin flesh and all other ingredients except the heavy cream to a blender of food processor
- Blend on high setting or puree for 3 to 4 min or until mixture appears to be smooth
- Add heavy cream and blend or mix for another 25 sec
- Transfer mixture to a 3 quart saucepan and gently heat until slightly simmering.
- Ladle into soup bowls and enjoy!!
