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Photo for - Herbed Pumpkin Soup

Herbed Pumpkin Soup

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.

  • Preparation: 38 minutes

Ingredients

  • 1 tbsp (15mL) GAY LEA - Salted Butter
  • 1 onion, medium and chopped
  • 1/2 tsp (2mL) thyme
  • 1/2 tsp (2mL) rosemary
  • 1/2 tsp (2mL) cumin
  • 2 1/2 cups (625mL) puréed pumpkin
  • 2 1/2 cups (625mL) chicken broth
  • 2 1/2 cups (625mL) Hewitt's - milk
  • 1 cup (250mL) swiss cheese

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.
Photo of - Herbed Pumpkin Soup

Ingredients

  • 1 tbsp (15mL) GAY LEA - Salted Butter
  • 1 onion, medium and chopped
  • 1/2 tsp (2mL) thyme
  • 1/2 tsp (2mL) rosemary
  • 1/2 tsp (2mL) cumin
  • 2 1/2 cups (625mL) puréed pumpkin
  • 2 1/2 cups (625mL) chicken broth
  • 2 1/2 cups (625mL) Hewitt's - milk
  • 1 cup (250mL) swiss cheese