Oh-So Yummy Pumpkin and Beet Soup
 
Prep time
Cook time
Total time
 
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Ingredients
  • 20 oz. cubed pumpkin
  • 8 cooked and sliced beets
  • 1 tbsp. olive oil
  • 1 box (32 oz.) vegetable broth
  • ⅓ cup brown sugar
  • 8 oz. low-fat cream cheese
Instructions
  1. In a large saucepan, sauté the pumpkin in olive oil over medium heat for 2 minutes.
  2. Add sliced beets, mix and cook another 2 minutes.
  3. Add the vegetable broth and 8 oz. water.
  4. Cover partially and cook over medium heat for 25 minutes until pumpkin is very tender.
  5. Puree the soup with cream cheese and brown sugar in a blender, food processor or soup emersion in batches until smooth.
Tips:
  1. I like to use organic "Love Beets", I can usually find these at Costco or Whole Foods.
  2. You can substitute the pumpkin for any squash.
  3. I served this soup in shooter cups, adds a bit more fun to the dish!
  4. You can add a dollop of sour cream before serving.
Recipe by Momma Chef at https://mommachef.com/?p=858