Pumpkin Tomato Soup with Balsamic Reduction
As much as we love all the pumpkin treats this time of year, pumpkin has a lot more to offer than just the flavor of your favorite latte. It helps with weight loss, boosts immunity, and can even improve eye and heart health.
Pumpkin shines in this perfectly creamy and colorful soup, with all the right flavors and nutrients to get you in the mood for cooler temps and falling leaves.
1 15-oz. can organic pumpkin puree
1 15-oz. can diced organic fire roasted tomatoes
2 tsp organic, grade A maple syrup
1/8 tsp pumpkin pie spice
1/8 tsp cayenne pepper
1/2 tsp sea salt
1/2 organic yellow onion, diced
1 clove organic garlic, finely diced
1 TB cold-pressed olive oil
1/4 cup raw organic pumpkin seeds for garnish
1/2 cup balsamic vinegar for glaze
1. Heat pumpkin seeds in a heavy skillet on medium heat until slightly browned and toasted.
2. Heat oil in a skillet on medium heat. Add onions and garlic and sauté until translucent.
3. Pour pumpkin puree and tomatoes into blender. Add onions and garlic, maple syrup, salt and spices. Blend until smooth. Pour into a saucepan and heat thoroughly.
4. Make your balsamic reduction. In a small saucepan heat vinegar on medium heat until it boils. Stir constantly until it reduces to about half and is thick and syrupy, about 5 minutes.
5. Drizzle on heated soup and sprinkle with toasted pumpkin seeds. Enjoy immediately.
|Servings Per Recipe||2|
*Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser