Perfect Pumpkin Soup

Whenever I bake my PUMPKIN chocolate chip MUFFINS or my triple chocolate PUMPKIN PIE...

I ALWAYS have LEFTOVER pumpkin. 

It never fails...

Seriously.

Open up my fridge and chances are you will find a little glass dish FULL of the extra pumpkin...

Sometimes...you'll even find TWO dishes....

WHAT is that about?

WHY do they give you the extra cup?

 

Maybe it's ME...

BUT...

I have NEVER come across a recipe that uses the WHOLE can....

 

So I started putting some in my smoothies...which was DELISH...

..... But there HAD to be something ELSE I could do with it..... 

 

Well.....

I though to myself....

HELLO????

We are into the deepness of WINTER....

Let's make SOUP!!!!

 

So...

Here's the ANSWER for the extra pumpkin puree.....

  

 

 In the BLENDER: 

 

  

In the BOWL: 

 

 

Perfect Pumpkin Soup
(2 - 4 servings)

 

1 cup pumpkin puree

1 sweet potato

1 apple peeled and chopped

1/3 Vidalia onion sautéed

2 cups boiled water (or as much as you like to achieve your desired consistency)

fresh rosemary

salt

pepper

 

Steam sweet potato and apple.

Throw everything in the Vitamix.
Grind in some salt and pepper

Blend.

Add more salt and pepper to taste.

Garnish with leftover sautéed onions & a sprig of the rosemary.
Take a picture of it!

Enjoy!