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Makes 6 servings
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FOR SOUP: |
| 1 |
cup frozen chopped onions, Ore-Ida® |
| 2 |
ribs celery, diced |
| 1 |
cup frozen sliced carrots, C&W® |
| 1 |
teaspoon crushed garlic, Christopher
Ranch® |
| 4 |
cups organic chicken or vegetable broth, divided,
Swanson® |
| 1 |
can (15-ounce) solid packed pumpkin, Libby’s® |
| 2 |
cans (15 ounces each) lite sliced pears, Del
Monte® |
| 1 1/2 |
teaspoons pumpkin pie spice, McCormick® |
| 1 1/2 |
teaspoons ground cumin |
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Salt and pepper |
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FOR MAPLE CREAM: |
| 1/2 |
cup low fat organic sour cream, Horizon® |
| 1 |
tablespoon pure maple syrup, Maple
Grove Farms® |
| 1/4 |
tablespoon pumpkin pie spice, McCormick® |
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Fresh chives, chopped |
FOR SOUP:
- In a medium microwave-safe bowl, combine onions, celery,
sliced carrots, garlic, and 1 cup broth. Cover and cook on
HIGH for 8 minutes. Transfer to a large pot and combine remaining
broth and soup ingredients and bring to a boil. Reduce heat
and simmer for 20 minutes.
- Working in batches (or with a hand-held blender) puree
soup in blender. (TIP: To prevent spilling, only fill blender
half-full and cover lid with kitchen towel.)
- Return to pot and adjust seasoning to taste with salt
and pepper.
FOR MAPLE CREAM:
- Combine sour cream, maple syrup and pumpkin pie spice in
a small bowl. Stir until smooth.
- Ladle soup into bowls. Drizzle with maple cream and garnish
with chopped chives (optional).
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