Pumpkin Soup

I also have to share another fun Pumpkin recipe I found in a magazine a few years back.  I am actually amazed by the number of pumpkin recipes we actually have.  I am quite excited to gather them all together.  This is a great smooth soup with a real light flavor. 

Pumpkin Soup

3 T. olive oil                                             5 cups chicken stock

1 med. onion, chopped                                1/3 c. grated Parmesan

2 cloves garlic, chopped                            1 can (15 oz) pure pumpkin

1 med. potato diced                                   2 T. Maple syrup

1 tsp. dried sage                                       salt and pepper to taste

¾ tsp. nutmeg

Heat 3 quart sauce pan on medium heat.  Add 2 T. olive oil.  Add onions, garlic, potato, sage, and nutmeg, lightly salt and pepper.  Sautee till onions are translucent (10 min).  Add 3 cups chicken stock and simmer until potatoes are soft (20 min).  In blender, puree potato mixture.  Then whisk in remaining stock, pumpkin, syrup, and Parmesan cheese.  Heat on medium low for 10 minutes.  Top with croutons (optional).