Soups & Sandwiches
- 2 (15 ounce) cans pure pumpkin
- 2 cups (14.5 ounce can) vegetable broth, fat free
- 1/2 cup maple syrup
- 1 cup skim milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Pumpkin seeds from one pumpkin, roughly 2-3 cups
- Chipotle Crema
- 1/4 cup Silver Spring™ Chipotle Mustard, or more to taste
- 1 cup sour cream
Bring the soup ingredients to boil over medium-high heat and turn to low to simmer for 10 minutes. Stir occasionally.
Roast pumpkin seeds at 350 degrees for 45-50 minutes or until golden brown.
Mix together the mustard and sour cream, set aside.
Spoon soup into bowls or pumpkins, for a fun presentation. Top with a dollop of Chipotle Crema and baked pumpkin seeds and serve.
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Recipe courtesy Silver Spring Foods