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
Melt butter in a large saucepan over medium heat and stir in pumpkin, chicken broth, milk, maple syrup and ginger.
Pumpkin Butternut squash Soup + Video
Vegan Sweet Potato and Lentil Soup
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