Roasted Pumpkin Soup

Another recipe perfect for fall with comfort food flavours of Rosemary Olive Oil, some thyme, and pumpkins when they're in season!

Ingredients
2 Tbsp Rosemary Agrumato Olive Oil
2 medium shallots, thinly sliced
4 Cups pumpkin, pureed
4 Cups vegetable broth
1/2 tsp thyme, dried and ground
Salt and pepper, to your taste
2 garlic cloves, minced
More of the Rosemary Olive Oil and some Traditional Balsamic Vinegar for a finish drizzle/presentation.
Pumpkin seeds, optional

Directions
Add Rosemary Olive Oil to a large pot on medium high. Once it heats up, add the sliced shallots and sautee until translucent. Then add the minced garlic, cook for a minute or until it becomes aromatic.

Add the pureed pumpkin, veggie broth, salt and pepper, and the thyme. Stir well, bring to a boil, then simmer for about 15 to 20 minutes. Once simmered, remove from heat and immersion blend it until it becomes smooth and no chunks remain.

When serving, make a finish drizzle with more Rosemary Olive Oil and our Traditional Dark Balsamic Vinegar on top. Sprinkle pumpkin seeds on top, if desired. (If you want to try a different balsamic, Cinnamon-Pear Dark Balsamic is another nice option)

Enjoy!

Serves 4 as a meal, or 6 as a starter.

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shipping notes

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As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

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