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.