Serves: 8 servings


1 Tbsp light butter
2 (15 oz) cans pumpkin
2 (14 oz) cans low sodium chicken broth
½ cup fat-free milk
¼ cup pure maple syrup
¼ tsp. ground ginger
Salt and pepper, to taste
Pepitas and brown sugar, as garnish

Detox Immune-Boosting Chicken Soup

Tomato-Basil Soup


Melt butter in a large saucepan over medium heat and stir in pumpkin, chicken broth, milk, maple syrup and ginger.

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Bring pumpkin mixture just to a boil and season with salt and pepper.

Garnish with pepitas (pumpkin seeds) and a sprinkling of brown sugar,

Recipe adapted from Midwest Living

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April 28, 2017