Description:

There’s nothing better than wrapping your hands around a warm bowl of pumpkin soup on a crisp fall evening. This velvety, rich soup is packed with your favorite fall flavors—and thanks to a dash of ENOF, every spoonful delivers the benefits of six organic veggies, all without changing that creamy, comforting taste you love.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups pumpkin puree (canned or fresh)
• 3 cups vegetable broth
• 1 cup heavy cream or coconut milk (for dairy-free)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1/12th teaspoon ENOF (or your preferred amount)
• Fresh parsley or pumpkin seeds (for garnish, optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they become soft and translucent (about 5 minutes).
2. Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
3. Remove the soup from the heat and use an immersion blender to blend it until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender, then return it to the pot.
4. Stir in the heavy cream (or coconut milk) and heat the soup on low for another 5 minutes.
5. Add a sprinkle of ENOF (about 1/12th of a teaspoon) and stir until well combined.
6. Season with salt and pepper to taste. Ladle into bowls, and garnish with fresh parsley or pumpkin seeds, if desired.