Creamy Pumpkin Soup - Fall Faves

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 14 ounces canned pumpkin (1 can)
• 15 ounces chicken broth (1 can)
• 1 cup applesauce
• 1/2 cup orange juice
• 1/2 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon onion powder
• 1 tablespoon ginger
• 1 teaspoon garlic powder
• 1 teaspoon sage
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon paprika
• salt and pepper
• 1/2 cup heavy whipping cream
• 1 tablespoon curry (optional)

Recipe

• 1 in a medium saucepan add all ingredients except the cream.
• 2 stir slowly over a medium heat until it comes to a slow boil.
• 3 reduce heat to a simmer, for 5 minutes.
• 4 remove from heat.
• 5 in a separate bowl, whip the cream until it is twice the size, and stir into the soup (you can also use 1 cup of plain yogurt, sour cream, or coconut milk.).
• 6 serve either hot or chilled - and enjoy!
• 7 *if you like a little bit of heat: substitute the sage for ground cumin and add the curry.
• 8 *you can use 2 t of oj concentrate instead of juice.
• 9 *honey is a good substitute for the brown sugar.