Pumpkin Soup

Read Pumpkin Soup by Helen Cooper and prepare this surprisingly tasty soup together. Yum! Makes about 5 cups.

What you need:

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 medium potato, peeled and diced
• 1 teaspoon dried sage
• 3/4 teaspoon ground nutmeg
• salt and pepper to taste
• 5 cups chicken stock, homemade or canned low sodium
• 1/3 cup finely grated Parmesan cheese
• 1 15 oz. can 100% pure pumpkin
• 2 tablespoons pure maple syrup

What to do:

1. Heat a 3-quart saucepan over medium heat and add 2 tablespoons olive oil. Add onions, garlic, potato, sage, and nutmeg. Season lightly with salt and pepper, and sauté until onions are soft and translucent, about 10 minutes.
2. Add 3 cups chicken broth, cover pan, and reduce heat to medium low. Simmer until potatoes are very soft, about 20 minutes.
3. Working in small batches, invite your child to help you purée the potato mixture in a blender or food processor until smooth. Return soup to the pan.
4. Whisk in the remaining 2 cups broth, pumpkin, maple syrup and Parmesan. Add salt and pepper if desired. Heat on medium low for about 10 minutes.
5. Divide into servings, top with croutons (optional), and serve.

Plus:
No-Bake Pumpkin Cream Pie Recipe
Pumpkin Pancakes With Cinnamon Maple Syrup

Photo Credit: antares71/Thinkstock