Pumpkin soup
For this recipe we used Bell-View’s Honey, Chopped Garlic, and Garden Vegetable Soup Base!
Ingredients:
2 tbsp. Butter
2 Large Yellow Onions Sliced
1 ½ tsp. chopped garlic
1 tsp. Salt
1 tsp. Cinnamon
½ tsp. Ground Ginger
30oz. Pumpkin Puree
2 Cups of prepared Garden Vegetable Soup Base (back of package)
2 Cups Water
½ Cup Heavy Cream
1 tbsp. honey
Instructions:
Melt the butter in a large pot over medium heat.
Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
Add the garlic, salt, cinnamon, and ginger to the onions and stir constantly for one minute.
Add ¼ Cup of the vegetable base and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Add the remaining vegetable base, water, honey, and pumpkin puree and stir to combine.
Turn heat to low and simmer the soup for 20 minutes.
Turn the stove off and use a handheld immersion blender to puree the soup.
Once puréed, stir the heavy cream into the soup; serve immediately with warm bread if desired. Add the cinnamon brown sugar crotons to the mix too!
Cinnamon Brown Sugar Crotons
Ingredients:
2 10 inch baguettes (ripped apart)
¼ cup brown sugar
1 tbsp. cinnamon
1 tsp. pumpkin pie spice
1 stick butter, melted
Instructions:
Preheat oven to 375 F. Rip baguettes into small pieces, place in a large bowl.
Mix dry ingredients in a small bowl and melt butter.
Dump butter on the bread pieces and sprinkle dry ingredients on the bread. Mix with hand.
Spread on prepared baking sheet and bake for 10 minutes.