The PERFECT pre-Thanksgiving Creamy Pumpkin Soup recipe from the Cooking with Améo Cookbook! Here’s the recipe:
Ingredients:
3 cups vegetable broth
1⁄2 tsp. salt
2 cups pumpkin puree
1⁄2 cup onion, minced
1⁄2 tsp. fresh thyme, chopped
1 clove garlic, minced
6 black peppercorns, freshly cracked
1⁄2 tsp. ginger, freshly grated
1⁄2 tsp. turmeric, freshly grated
2 tsp. cinnamon, ground
2 tsp. nutmeg, ground
1/2 cup heavy cream or coconut cream
2 drops Améo Ginger oil and Améo Cinnamon oil
Freshly grated parmesan cheese and/or sour cream for garnish
1. Gently whisk Améo Cinnamon and Ginger oils into cream, cover, and set aside
2. In a large pot, combine broth, salt, pumpkin puree, onion, thyme, garlic, pepper, ginger, turmeric, cinnamon, and nutmeg and bring to a boil
3. Reduce heat to low and simmer, uncovered, for about 30 minutes or until desired thickness is achieved
4. Remove from heat and stir in cream and essential oil mixture
5. Pour into serving bowls and top with Parmesan and/or sour cream
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