Ingredient:
2 tbsp olive oil
1 sweet onion, finely diced
4 cups vegetable or chicken broth
2 cloves garlic, crushed
3 cups pumpkin puree
1/4 cup apple cider
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tsp sweet Hungarian paprika
Salt and pepper, to taste
Method:
Heat olive oil in a Dutch oven on a burner set to medium heat. Add the onion and cook until soft and browned, about 10 minutes.
Add the broth, garlic, pumpkin puree, apple cider, sage, rosemary, paprika, salt and pepper to the pot. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
Remove the lid and stir well. Use a stick blender to puree the soup (you want to break down the onions and any large pieces of herbs).
Serve warm.
2 tbsp olive oil
1 sweet onion, finely diced
4 cups vegetable or chicken broth
2 cloves garlic, crushed
3 cups pumpkin puree
1/4 cup apple cider
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tsp sweet Hungarian paprika
Salt and pepper, to taste
Method:
Heat olive oil in a Dutch oven on a burner set to medium heat. Add the onion and cook until soft and browned, about 10 minutes.
Add the broth, garlic, pumpkin puree, apple cider, sage, rosemary, paprika, salt and pepper to the pot. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
Remove the lid and stir well. Use a stick blender to puree the soup (you want to break down the onions and any large pieces of herbs).
Serve warm.
