Spicy Pumpkin Soup

Red pepper flakes give this creamy pumpkin soup just a hint of spice.

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Ingredients:

• 3 cups low sodium chicken broth, divided
• 1 clove garlic, sliced
• 1/4 teaspoon red pepper flakes
• 1 bunch green onions, cleaned and sliced (reserve sliced green tops)
• 1 teaspoon cumin
• 1 teaspoon sage
• 1/4 cup snipped cilantro
• 2 cans pumpkin puree
• 1/2 cup half and half
• 1 tablespoon maple syrup (optional)
• Cinnamon
• Sour cream

Method

Pour one cup chicken broth into food processor. Add garlic, red pepper flakes, white part of sliced green onions, cumin and sage. Process for 1 minute. If needed process 1 more minute to make sure onion is well chopped. Pour into large sauce pan or Dutch oven. Add remaining ingredients except green onion tops, cinnamon and sour cream. Heat to almost boiling then lower heat and simmer for about 1/2 an hour. When you serve, put a dollop of sour cream and a few green onion tops on top of each serving. Sprinkle with cinnamon.

Notes: Something I came up with to use up canned pumpkin puree on an unexpectedly cold night.

Number of servings: 6-8

Submitted By: chris'ma
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