Quick and Easy Pumpkin Soup

This quick-and-easy recipe leaves time to add a final flourish of candied walnuts, thyme and thin parmesan shavings over each colorful bowlful.


2 T olive oil
1 shallot, minced
1 yellow onion, minced
2 (28 oz) cans pumpkin puree
1 tsp salt
1/4 tsp black pepper
1 tsp ground cumin
6 C vegetable broth
3/4 C grated parmesan cheese, optional


1/2 C sour cream
1/4 C candied walnuts
Small thyme sprigs
Parmesan shavings


Place olive oil in a large saucepan. Add shallots and onions and sauté for 4-5 minutes. Stir in pumpkin puree, salt, pepper, cumin and broth. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and stir in parmesan cheese. To serve, ladle into bowls and garnish with sour cream, walnuts, thyme and parmesan shavings.

Makes 6-8 servings.


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