We're trying to use up all of our canned pumpkin from the fall, so last night's soup was just that! I lost my keys at work and wasted over an hour unsuccessfully searching for them, drastically cutting into the time I had allotted for soup making. Luckily, this soup is relatively quick to make, and the toppings give it a professional flare.
3 quarts roasted pumpkin
6 apples, cut into slices
2 C. chicken or vegetable broth
1 Tbsp garlic, minced
2 Tbsp fresh sage, chopped
Salt & pepper, to taste
1/4 C. toasted almonds
1/4 C. fresh sage, chopped
1/4 C. feta, crumbled
Red pepper flakes
- Place pumpkin, apples and broth in Dutch oven. Heat on medium until apples are tender.
- Transfer to a blender & mix until creamy. Return to Dutch oven, and keep warm on low heat.
- Add garlic & sage. Season with salt and pepper.
- When ready to serve, top with almonds, more fresh sage, feta, red pepper and lemon juice.