Pumpkin Soup

I made pumpkin soup last night for my Faith Bible Institute class and they loved it. So as promised here is my recipe...

In a frying pan saute finely chopped onions(1 med size), garlic( 6+ cloves), celery( 3 stalks)and a bay leaf.

After sauteing is finished remove the bay leaf and add 1 tbls of flour, salt, pepper, thyme, poultry seasoning & nutmeg

Then whisk in 6 cups of chicken broth and 5 cups of pumpkin puree

And for the final ingredient... a splash of Tapatillo ( hot sauce)

That's it! Let it simmer for a while and serve.

To liven it up a bit you can garnish the soup with shredded chicken or taco meat, sour cream, cheese, cilantro, be creative!

The soup on it's own is roughly 50 calories for 1 cup and 80 with shredded chicken in it. Read the nutritional content and serving sizes on any toppings you might add.