Spicy Pumpkin Soup

Venture away from chicken noodle this fall and mix it up with Margaret Morgan’s pumpkin soup. Bonus for growing kids: This nutritious dish is high in Vitamin A and potassium.

Ingredients

• 1 jalapeno pepper, finely minced
• 1 tbsp extra virgin olive oil
• 4 cups chicken or vegetable broth
• 1 can (15 oz.) solid-pack pumpkin or 2 cups fresh cooked pumpkin
• 2 tbsp freshly squeezed lime juice
• 2 tbsp chopped fresh cilantro
• 1 tbsp pure maple syrup

Directions

In a large sauce pan over medium-high heat, sauté jalapeno pepper in hot olive oil for about one minute.

Gently stir in pumpkin, broth, and lime juice. Bring to a boil.

Reduce heat and add cilantro. Simmer for five minutes.

Stir in maple syrup just before serving.

*Can be made with canned pumpkin.

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