Pumpkin soup – Mayo Clinic

Ingredients

1. 3/4 cup drinking water, divided
2. 1 small onion, chopped
3. 1 can (15 ounces) pumpkin puree
4. 2 cups unsalted vegetable broth
5. 1/2 teaspoon ground cinnamon
6. 1/4 teaspoon floor nutmeg
7. 1 cup unwanted fat-free milk
8. 1/8 teaspoon black pepper
9. 1 environmentally friendly onion prime, chopped

Directions

In a huge saucepan, heat 1/4 cup water over medium warmth. Include onion and cook dinner until eventually tender, about 3 minutes. Don’t let the onion dry out.

Include remaining h2o, pumpkin, broth, cinnamon and nutmeg. Provide to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook dinner until warm. Really don’t boil.

Ladle soup into warmed bowls and garnish with black pepper and environmentally friendly onion tops. Provide instantly.