Pumpkin Soup

Here's a quick and easy soup that I will sometimes make for lunch. In this version I left out the dairy, but if you want to take this soup to the next level of richness, add 1/4 cup half and half and a tablespoon of butter.

 

Ingredients:

32oz organic chicken broth

1 can Farmers Market organic pumpkin available at Whole Foods

Salt and pepper to taste

Preparation:

Combine the chicken stock and organic pumpkin in a large stock pot and bring to boil. Reduce the heat and let simmer for 10 minutes. Take half the soup and blend until silky smooth. Blend the rest of the soup and check for proper salt and you're done.