Simple Pumpkin Soup
by Vitaliy Bykovets
for Winter Pumpkin
Ingredients
1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges
Directions
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft.
- Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt and cook, stirring occasionally, 3 minutes or until soup simmers.
- Ladle into bowls and top as desired. Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Full recipe - http://www.recipe.com/broccoli-spinach-soup-with-avocado-toasts/