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Hazelnut Pumpkin Soup

Barb's Hazelnut Pumpkin Soup

1/2 cube Earth Balance, or other non-hydrogenated margarine
1 medium onion, finely chopped
1 tbsp finely minced garlic
2 cups canned pumpkin
4 ounces hazelnut butter
4 cups veggie broth
Juice of 1 medium lime
1/2 tsp chili sauce, or to taste
1/2 tsp salt
Thinly sliced chives or scallions for garnish, optional

1. Melt the margarine in a large pot. Add the onion and garlic and sauté until onions are soft and caramelized. Whisk in the pumpkin and hazelnut butter.

Barb’s Hazelnut Pumpkin Soup

1/2 cube Earth Balance, or other non-hydrogenated margarine
1 medium onion, finely chopped
1 tbsp finely minced garlic
2 cups canned pumpkin
4 ounces hazelnut butter
4 cups veggie broth
Juice of 1 medium lime
1/2 tsp chili sauce, or to taste
1/2 tsp salt
Thinly sliced chives or scallions for garnish, optional

1. Melt the margarine in a large pot. Add the onion and garlic and sauté until onions are soft and caramelized. Whisk in the pumpkin and hazelnut butter.
2. Whisk in the broth, limejuice, chili sauce and salt. Using a stick blender, puree soup until smooth. Adjust seasonings to taste.
3. Serve soup hot, with a sprinkle of chives for garnish.