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 the heat and slowly stir in the cream. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. Return the mixture to the pot. Serve warm and drizzle a small amount of Vermont Maple Balsamic over each bowl and garnish with toasted pumpkin seeds if desired.

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