Pumpkin Pie Soup



Preheat oven to 400*. Line a baking sheet with foil and roast pumpkin tender (about 45 minutes.) Combine pumpkin, Cara Cara Balsamic, chicken broth, cinnamon, ginger, cloves, sage, and salt in a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes, Blend the soup using a blender or hand mixer until smooth. Serve with yogurt and walnuts on top. Enjoy!

*Picture is just for a reference, Recipe may not look exactly like this!*

shallow focus photography of squash soup
Photo by Valeria Boltneva on Pexels.com

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