Pumpkin Soup
Ingredients
- 2 T olive oil
- 1 shallot minced
- 1 med yellow onion minced
- 2 29- oz cans pumpkin purée
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp ground cumin
- 6 C low sodium vegetable or chicken broth
- ¾ C grated parmesan cheese
Garnish
- ½ C sour cream
- ¼ C candied walnuts
- Small thyme sprigs
- Parmesan shavings
Instructions
- Sauté shallots and onions in olive oil in a large saucepan on medium high until soft, about 4-5 minutes. Stir in pumpkin, salt, pepper, cumin and broth. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; stir in parmesan. To serve, ladle into bowls and garnish.