Pumpkin Soup with Mushroom Sage and Maple Balsamic
3 tablespoons of Mushroom & Sage Olive Oil 3 tablespoons of Vermont Maple Balsamic Vinegar 1 small onion, chopped 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg One 15-ounce can pure pumpkin puree 3 cups chicken broth 1/2 cup heavy whipping cream salt and pepper to taste
In a large pot, heat the Mushroom Sage Olive Oil over medium heat. Once the olive oil is hot, add the onion and sauté for 5 minutes. Add the garlic, and nutmeg and cook for 5 more minutes. A