Spiced Pumpkin Soup

I always like to incorporate something seasonal into my menu.  A spiced pumpkin soup or butternut squash is perfect during the beautiful autumn weather.



2 Tbsp. Extra Virgin Olive Oil

½ Cup Carrot, Chopped

½ Cup Celery, Chopped

½ Cup Onion, Chopped

1 Garlic Clove, Minced

5 Cups Chicken Broth

2 Cups Canned Pumpkin Puree

½ Cup Sweetened Condensed Milk

1 Tsp. Ground Nutmeg & ½ Tsp. Ground Cinnamon

Salt & Pepper to Taste

Garnish-Chopped Parsley, Chopped Walnuts, Sour Cream (if desired)



In a soup pot over medium heat, add the olive oil, carrot, celery and onion and sauté for approx. 8 minutes.  Add the minced garlic clove and sauté for 1 minute.  Add the chicken broth and pumpkin puree, and bring the soup to a boil.  Reduce the heat to medium and simmer for approx. 15 minutes.  Add the sweetened condensed milk, nutmeg and cinnamon.  Season to taste with salt and pepper and garnish with chopped parsley, walnuts, sour cream (if desired).