Pumpkin Sage Soup

Tasty Recipes for Winter Meals

Pumpkin Sage Soup

Yields: 1 serving

¾ cup ready-to-use chicken or vegetable broth
⅔ cup pumpkin purée (not pie filling)
¼ tsp dried rubbed sage
3 Tbsp half-and-half, whole milk or coconut creamer
Salt and ground black pepper

In a saucepan, bring the broth, pumpkin and sage to a simmer over medium-high heat. In the mug, stir broth, pumpkin and sage until blended. Stir in cream and heat for 1 minute more. Season it to taste with salt and pepper before pouring into a mug. Garnish with roasted pumpkin seeds.

Adapted from 250 Best Meals in a Mug, by Camilla V. Saulsbury

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