The following recipe for Pam’s Pumpkin Soup is from SurvivalBlog reader Pam C. Ingredients 2 small sweet pumpkins — 2 pumpkins yield about 2 1/4 cups of pumpkin puree 1 Tbsp olive oil 2 medium shallots, diced — 2 shallots yield ~1/4 cup) 3 cloves garlic, minced — 3 cloves yield ~1 1/2 Tbsp) 2 cups vegetable broth (home-made or store-bought) 1 cup canned light coconut milk 2 Tbsp maple syrup or honey 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp black pepper Directions Preheat oven to 350 degrees F. Line a baking …
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