Need to warm up on a chilly fall or winter day? This soup hits the spot every time! Mix it up by changing spices each time you make it or added sautéed peppers at the end.
2 cups fresh pumpkin or one 15 oz can pumpkin
2 cup butternut squash fresh or 10-16 oz bag frozen
1 small to medium onion cut in half
2 tablespoon preferred oil
1 cup vegetable broth or water
1/4 teaspoon cinnamon
1-2 teaspoon salt
1/2 teaspoon garlic
1 fresh clove garlic optional1 tablespoon honey optional
2 teaspoon curry optional
1 reaspoon fresh rosemary
If you like everything spicy like me, try adding 2 jalapeños (no seeds) and a few dashes of hot sauce! So good!
Add all the ingredients to blender, blend well then heat up in a pan on medium heat until simmering. Serves 4.