Herbed Pumpkin Soup

Lunch

A delicious, satisfying soup that is very nutritious and a cinch to make. If using fresh pumpkin, cook as you would winter squash, then purée.

  • Total Preparation Time: 38 minutes
Rating: 3.5 Stars

Ingredients

1 tbsp15 mLGAY LEA - Salted Butter
1 1 Onion, medium and chopped
1/2 tsp2 mLThyme
1/2 tsp2 mLRosemary
Cumin
2 1/2 cups625 mLPuréed Pumpkin
2 1/2 cups625 mLChicken Broth
2 1/2 cups625 mLMilk
1 cup250 mLIvanhoe Swiss Cheese
Add to Shopping List

Instructions

  1. In heavy saucepan, sauté onion in butter until transparent. Add broth, pumpkin and spicing. Salt and pepper to taste. Heat on medium low, then reduce to simmer 15 minutes, stirring occasionally.
  2. Purée mixture. Add milk and reheat, but do not boil. Remove from heat. Stir in Canadian cheese until melted.
  • For a restaurant-inspired garnish, spoon sour cream into a zip-top bag, snip off a corner and ‘pipe’ fancy swirls onto soup.
  • For Halloween, pipe concentric circles onto soup and pull a toothpick from the center to the edge to create a spooky spider web design.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
Add comment
  • No comments found

Share It

Ingredients

1 tbsp15 mLGAY LEA - Salted Butter
1 1 Onion, medium and chopped
1/2 tsp2 mLThyme
1/2 tsp2 mLRosemary
Cumin
2 1/2 cups625 mLPuréed Pumpkin
2 1/2 cups625 mLChicken Broth
2 1/2 cups625 mLMilk
1 cup250 mLIvanhoe Swiss Cheese
Add to Shopping List

Gay Lea From the Farm

Sign up for our free newsletter filled with seasonal recipes, exclusive coupons, tips and more!


You can unsubscribe at any time.
<img alt="Nordica Smooth - Gay Lea Foods" src="http://www.gaylea.com/images/htmlbanners/protein/protein-300x250.jpg" width="300" height="250" />