Pumpkin Soup

It has been too long! But I have been busy trying out lots of recipes, just really behind on getting them posted. I figured I would start with a yummy fall soup!

1-2-3 PUMPKIN SOUP

What you need:

1 tablespoon butter

1 medium onion, finely chopped

2 cloves garlic, crushed

1 can of pure, plain pumpkin

3 cups chicken broth

1 tablespoon tomato paste

grated parmesan cheese

salt

pepper

Directions:

1) melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3-4 min, stirring.

2)Add pumpkin, chicken broth and tomato paste and stir to mix well. Bring to a boil over high heat, lower to a simmer and cover. Cook 20 minutes.

3)Transfer to a food processor (or blender) and puree until smooth. Add cheese, salt and peper and enjoy!

Helpful Hints:

* as you can see in my picture of ingredients I used the pre-chopped frozen onions. My new favorite item! I HATE chopping onions because my eyes are super sensitive and water for hours after.

*I used my blender to puree the soup and it worked great. I served it immediately so it was still hot. If it is going to be awhile before you serve it just pour it back into your pan and keep it covered over low heat.

*Delish served with cheesy breadsticks or Asiago bread