A delicious, satisfying soup that's very nutritious and a cinch to make. If using fresh pumpkin, cook as you would winter squash, then purée.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1 tbsp (15 mL) butter
- 1 onion chopped
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried rosemary
- of ground cumin
- 2 1/2 cups (625 mL) pureed pumpkin
- 2 1/2 cups (625 mL) chicken broth
- 2 1/2 cups (625 mL) Milk
- 1 cup (250 mL) Canadian Swiss cheese grated
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In heavy saucepan, sauté onion in butter until transparent. Add broth, pumpkin and spicing. Salt and pepper to taste.
Heat up on medium-low, then reduce to simmer 15 minutes, stirring occasionally.
Purée mixture. Add milk and reheat but do not boil. Remove from heat. Stir in cheese until melted.
Nutritional informationPer serving
|Calcium:||26 % / 291 mg|