Grilled Vegetable Salad

Grilled Vegetable Salad

Yield: 6-8

Ingredients

  • 1 Medium Onion, chopped
  • 5 Garlic Cloves, chopped
  • 1 Large Can Pumpkin Puree
  • 1 32 oz box chicken broth (I like Imagine)
  • 32 oz water
  • 1 chipotle chili chopped (optional or to taste)
  • 1 TBS cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp allspice
  • 2 TBS Honey or Agave Nectar
  • 1 TBS butter or grape seed oil
  • 8-16 oz Greek yogurt (to taste)

Instructions

  1. Sauté onion and garlic until soft. Add chicken broth and water. Simmer until onion is translucent. Add pumpkin and spices.
  2. On medium heat, reduce by 1/3. Season with salt and pepper to taste. Add the soup slowly in batches to a blender and puree until smooth. Remove from heat and whisk in Greek yogurt. Serve hot.
http://cmsmidwife.com/grilled-vegetable-salad/