Ingredients
Scale
- 1 15 oz can pumpkin puree
- 2 cups 16 oz chicken or vegetable stock
- 1 1/2 teaspoon lemon juice (can substitute with orange juice or apple cider vinegar)
- 1 teaspoon Spiceology Pumpkin Spice
- 1/4 teaspoon Spiceology Ground Sage
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon Kosher salt
- 2 tablespoons maple syrup
- 1/2 teaspoon Spiceology ground black pepper
Instructions
- Combine all ingredients in a medium pot. Bring to a boil over medium-high heat, stirring frequently.
- Taste for seasoning, adding more salt, pepper, syrup, or acid as needed.
- Serve hot – can top hot soup with creme fraiche, a drizzle of olive oil, and/or a sprinkle of cayenne pepper alongside crusty fresh bread.