Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 1 sweet onion, finely diced
  • 4 cups vegetable or chicken broth
  • 2 cloves garlic, crushed
  • 3 cups pumpkin puree
  • 1/4 cup apple cider
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tsp sweet Hungarian paprika
  • Salt and pepper, to taste

Instruction

  • Heat olive oil in a Dutch oven on a burner set to medium heat. Add the onion and cook until soft and browned, about 10 minutes.
  • Add the broth, garlic, pumpkin puree, apple cider, sage, rosemary, paprika, salt and pepper to the pot. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
  • Remove the lid and stir well. Use a stick blender to puree the soup (you want to break down the onions and any large pieces of herbs).
  • Serve warm.
  • If desired, garnish with crispy bacon, shallots or croutons.