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• 6 cups peeled diced pumpkin
• ½ small Onion
• 2 garlic cloves peeled and crushed
• 3 cups Chicken Broth (if watching salt intake choose a low sodium variety)
• ¼ teaspoon Nutmeg
• ¼ teaspoon Black Pepper

Procedure:
Heat oil in large/deep skillet over med-high heat. Add pumpkin, onion and garlic and cook until
lightly browned. Add chicken broth, pepper and nutmeg and let simmer about 15 minutes until
pumpkin is tender. Remove from heat and using a blender puree until smooth. I like to drizzle
top with roasted pumpkin seeds and rosemary infused olive oil drizzle or a small dollop of sour
cream. Pair with Nutrition First™  Parmesan scones and enjoy!!