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. Add the Maple Vinegar and cook for about 3 minutes and then add the pumpkin puree and broth. Stir to blend well, season with salt and pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Turn off

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3204 W. Bay to Bay Boulevard • S. Tampa

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11616 N. Dale Mabry Hwy. • Carrollwood
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