broccoli cheese soup with pumpkin puree
by Jackie Newgent | October 5, 2013 | 3 Comments
Makes 4 servings: 1 1/2 cups each My sister is a huge fan of Panera Bread and their super creamy broccoli Cheddar soup. After trying a few bites of her soup one day, I totally understood why. But I also realized that it wasn’t quite the calorie friendly variety. So, of course, I leaped into action in my kitchen to recreate a better-for-you version that was equally tasty—if not tastier. This is the winner! My inspired version has a lovely autumn yellow-orange hue from pumpkin puree and turmeric. The pumpkin also creates extra lusciousness without excess dairy decadence. You can actually use 100% pure pumpkin from a can; you don’t need to go hunting in a pumpkin patch for the...
