Pumpkin Soup

With 2 cans of pumpkin staring at me from my cupboard, I decided it was time to make something with it. It is winter here in Michigan, so wouldn't soup be just perfect? Of course! This luscious soup is now in the freezer to be eaten on one of those days where I just do not feel like cooking. Served with a side of steamed, seasoned kale sounds perfect to me!

Ingredients

2 15 oz. cans pumpkin
2 cups vegetable broth
3 med-large carrots, sliced
6 green onions (whole onion), sliced/chopped
2 tbsp olive oil
4 tsp maple syrup
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp sea salt
1/2 tsp white pepper

Cook onions and carrots in olive oil in a pan for 5 minutes. Once cooked, transfer to a pot; add remainder of ingredients to pot. Cook covered for 45-60 minutes. Mix and throw in blender to puree. Serve.

This is a good way to use up green onions and carrots that have been sitting in the fridge waiting to be featured in a spectacular dish!