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
- Sauté onion and garlic until soft. Add chicken broth and water. Simmer until onion is translucent. Add pumpkin and spices.
- 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.