2 small cans pumpkin
2 T. olive oil
1 c. onion, diced
3 T. minced fresh ginger
24 oz chicken broth
4 T. apple juice concentrate
1 tart apple, diced
4 T. maple syrup
2 bay leaves
1 tsp. ground thyme
1 T. cinnamon
2 tsp. black pepper
1 tsp. pure vanilla
1/2 tsp ground clove
1/2 tsp. ground nutmeg
1 c. cream (I generally just use milk)
Saute onion and ginger in olive oil until onions are translucent. Add remaining ingredients except cream and simmer for about 1 hour. (Remove bay leaves unless you like pokey pieces in your food.) Use either an immersion blender or pour soup into blender and puree with cream. Serve warm over rice with cooked chicken chucks or as a soup. OR eat it as soup one day and use the leftovers with the rice the next day!! 2 for 1 meals!!
