We are fans of soups in the winter especially home made ones.  It is almost as easy to make a homemade soup as it is to open a can so there’s nothing stopping you from whipping this up instead!  Here’s our ten minute pumpkin soup recipe.

Ingredients 

• 1 32 ounce can of either chicken bone broth or vegetable stock (depending whether or not you are vegetarian)

• 1 15 ounce can of pumpkin purée (not pumpkin pie filling)

• 5 cloves of garlic

• 6 slices of fresh ginger 

• 1 medium onion diced finely

• Nutmeg

• Cinnamon 

• Parsley

• Scallions

• Olive oil

Instructions

Sauté the onion in a tablespoon of olive oil.  Add chopped garlic and sauté until fragrant.  Add ginger slices.  Add chicken stock and pumpkin purée.   Bring to a boil and lower to simmer and cover for ten minutes.  Remove ginger slices.  Add nutmeg and cinnamon to taste.  Add salt and pepper to taste.   Serve with diced parsley and scallions and homemade bread sticks 

Homemade Bread Sticks

Preheat oven to 325 degrees before you start on soup. Unfreeze one sheet of puff pastry.  Roll out to a square.  Sprinkle with black sesame seeds and grated Parmesan cheese.  Use rolling pin to make sure ingredients are in the dough.   Cut into strips with a pizza cutter.  Place onto cookie sheet lined with parchment paper leaving space for rising.   Cook for 15 minutes or until slightly brown.  Serve with soup.