Ingredients

Scale

1 Tablespoon grass-fed butter
1/2 of a sweet onion, peeled & chopped
2 – 4 cloves garlic, peeled & chopped
1 1/2 cups pumpkin puree
1/2 cup cooked potato (with peel)
1 cup chicken or vegetable broth
1 cup milk
2 – 4 Tablespoons plain Greek yogurt
2 – 4 fresh sage leaves
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder (or to taste)

Instructions

In a medium saucepan, melt the butter over medium heat. Saute the onion and garlic until the onion is soft & translucent.
Add the sauteed onion mixture to a blender along with the pumpkin, potato, broth, milk, Greek yogurt, sage and seasonings. Blend until smooth.
Pour back into the saucepan and heat until hot. Taste and adjust seasonings/salt. Add more milk or broth as needed to thin. Serve hot topped with shredded Parmesan cheese.

Notes

If you want some chunks of potato in the soup, puree the soup without the potato, roughly mash the potato and stir it into the pot with the blended pumpkin.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Serving Size: 1 cup
Calories: 127
Fiber: 3.4 g
Protein: 5.2 g

Keywords: Pumpkin, Potato, Soup, Chipotle, Heart healthy, Diabetic, Gluten free