This is one recipe that I wish had an aroma-link or something, because it smells soooooooo good while cooking it! I happened to have some pumpkin to use up and this was a yummy way to do it!
- medium onion (chopped)
- 3 garlic cloves (chopped)
- 1-2 celery stalks (preferable with leafy tops) chopped
- 1 t rosemary
- 2 dashes cayenne pepper
- 1 dash allspice
- 3 oz reduced-fat cream cheese
- 4 cups chicken stock
- 4 cups pumpkin puree (or 2 cans of store-bought)
- salt & pepper to taste
- extra virgin olive oil
- chopped cilantro for garnish
Drizzle olive oil and saute onions, garlic, and celery for 5-7minutes until veggies are soft. Add rosemary (I used whole leaves and crushed them a bit before throwing them in the pan), cayenne, allspice, and a little salt & pepper.
Pour chicken stock and pumpkin into a pot on medium heat. Back in your frying pan add the cream cheese to the veggies. Once the cream cheese has melted pour whole cheesy-veggie mixture into the pumpkin broth.
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