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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The taste of autumn in a tummy warming soup Ingredients:
2 med carrots, sliced |
2 tablespoons butter |
1 med onion, chopped fine |
1 celery stalk, chopped fin |
1 clove garlic |
2 15 oz can pumpkin |
32 oz. chicken stock or vegtable stock |
1 tsp pumpkin spice |
1/2 cup half and half |
1/4 cup water |
3 tablespoons of maple syrup |
salt and pepper to taste |
croutons |
3 cups 1 inch bread cubes |
2 tsp pumpkin pie spice |
2 tablespoons butter |
Directions:
1. In a lrg saucepan cook carrots in hot butter over med heat for 2 minutes
2. Add onion, celery, and garlic
3. Cook for 8-10 minutes, until vegtables are tender
4. Stir in pumpkin, broth, pumpkin spice, half and half, water, and syrup
5. Heat throughly
6. Season with salt and pepper
7. Pumpkin Croutons
8. In a bowl toss bread cubes with pumpkin pie spice.
9. In a lrg skillet cook bread cubes in hot butter for 8 minutes or until toasted.
10. Turn Occassionally
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