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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