Talley Farms Fresh Harvest

Soups

Pumpkin Soup, Chipotle Cinnamon

from Ruth Madocks at Branch Mill Organic Farm

Ingredients

1 diced onion

5 minced garlic cloves

½ tsp cinnamon

½ tsp cumin

¼ tsp nutmeg

salt and pepper to taste

3/1/2 cups low-sodium vegetable or chicken broth

16 oz. of pumpkin puree and 1 tablespoon chipotle chili in adobo sauce

Garnish with Greek yogurt and cilantro.

Directions

Heat 1 tablespoon oil in a large saucepan over medium heat. Add 1 diced onion; cook 4 minutes. Add 5 minced

garlic cloves, ½ tsp cinnamon, ½ tsp cumin, ¼ tsp nutmeg, salt and pepper to taste; cook on low for about 2 minutes.

Add 3/1/2 cups low-sodium vegetable or chicken broth. Add 16 oz. of pumpkin puree and 1 tablespoon chipotle

chili in adobo sauce; simmer for 20-30 minutes. Puree in a food processor or blender. Garnish with Greek yogurt

and cilantro.

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