Spiced Harvest Pumpkin Soup

Ingredients

• 8 medium carrots, shredded

• 1 large yellow onion, finely chopped

• 2 celery stalks, finely chopped

• 3 tablespoons TAO Roasted Onion Olive Oil, TAO Butter Infused Olive Oil, or roasted butternut squash seed oil

• 1 medium apple, peeled and shredded

• 4 garlic cloves, minced

• 1 can (29 ounces) solid-pack pumpkin

• 1 can (14-1/2 ounces) chicken bone broth

• 1/4 cup minced fresh parsley

• 2 teaspoons dried thyme

• 1 teaspoon salt

• 1 teaspoon brown sugar

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/2 teaspoon pepper

• 2 cups 2% milk

• 1 cup heavy whipping cream

• Pepitas for garnishing, optional

Directions

1. In a Dutch oven, sauté the carrots, onion, and celery in butter oil or butternut squash for 4 minutes. 

2. Add apple and garlic; cook 2 minutes longer or until vegetables are tender.

3. Stir in the pumpkin, broth, parsley, and seasonings. Bring to a boil. 

4. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. 

5.  In a blender, process soup in batches until smooth. Return all to the pan and heat through. 

6.  Garnish servings with pumpkin seeds and a drizzle of leek olive oil, butter olive oil, or roasted butternut squash oil. Yield: 10 servings (2-1/2 quarts).