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Nancy’s Recipes

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Entrees

Pumpkin Apple Soup

Featured Product: Nancy’s Organic Plain Kefir 

 

Ingredients

  • 3 tablespoons Olive Oil
  • 1 Onion, thick sliced
  • 1 teaspoon Chili Powder
  • 3 cups Canned Pumpkin
  • 2 cups Vegetable Stock
  • 2 cups Water
  • 1 Apple, chopped
  • ½ teaspoon Cinnamon
  • Pinch of Sugar
  • Salt and pepper, to taste
  • Nancy’s Organic Plain Kefir, for garnish
  • Toasted Pepitas, for garnish
  • Fresh Cracked Black Pepper

 

Directions

Melt the butter in a stock pot over medium heat. Add the onions and cook until soft and golden. Add the chili powder and cook 2 minutes more. Add the pumpkin, stock, water, apple, and cinnamon. Bring the mixture to a gentle boil. Reduce the heat and simmer for 20 minutes.

Once it has cooled slightly, use an immersion blender to puree the soup. Bring the soup back to a low simmer and season with a pinch of sugar, salt and pepper, to taste. Ladle the soup into serving bowls. Garnish with kefir, fresh cracked black pepper and toasted pepitas.

 

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