I love preserving foods in my pantry for a later date. However, in the past, I wasn't as great at using all that goodness in my pantry! Can anyone else relate?
Today I was browsing through an old Essential Oils magazine and stumbled upon a Pumpkin Soup Recipe. I have always thought Pumpkin Soup sounded too strange to actually try...like soup tasting like Pumpkin Pie? HOWEVER, I am learning a new way to look at things after 2020; TRY NEW THINGS and learn every day my Creator blesses me to have!
I have some frozen pumpkin in my freezer from last fall and had all the ingredients, so I started making it. I did blend my recipe to make it a little smoother. Guess what? Everyone likes it!!! It really doesn't taste like pumpkin; more like a rich gravy to me. It must be the addition of Sage and Black Pepper essential oils. Here is the recipe for you to indulge yourself too!
PUMPKIN SOUP
Ingredients:
2 Tablespoons Unsalted Butter
1 Large Onion, Diced
1 29 oz Can Pumpkin Puree
3 cans 14.5 oz. Broth of choice
2 Drops of Sage Vitality Oil
1 Teaspoon Salt
1 Drop Black Pepper Vitality oil
1/2 cup Heavy Cream
Sour Cream
8 Bacon Slices, cooked and crumbled
Directions: Melt butter in a large skillet over medium high heat. Saute' onion and garlic in butter for 2 minutes. Stir in pumpkin, broth, Sage Vitality, salt and Black Pepper Vitality. Transfer to slow cooker and cook for 4 hours on Low. (I sauteed in my Instant Pot and pressure-cooked on Manual/High for 5 minutes.)
If blending, carefully blend until smooth. Add 1/2 cup heavy cream and serve with a dollop of Sour Cream and a sprinkle of bacon. Enjoy indulging!!!
