The important part of this Pumpkin and Crackers Soup recipe is a very large part of half the equation. Because without Quest’s new cheesecake biscuits, this pumpkin and biscuit soup is just plain soup. So we say, bring your Quest Cheese biscuits with some pumpkin soup on the side! It really is a delicious and comforting taste of the season.
Check out the full recipe below
nutritional information
Pumpkin soup and crackers ordered
yields: 6 servings | serving size: 1/2 cup
Calories: 140 | protein: 5 grams | Fat: 8 grams | net carb: 9 grams
Total carbohydrates: 13 grams | sugar: 4 grams
Ingredients
Pumpkin soup and crackers ordered
- 1 tablespoon olive oil
- 2 leeks, roughly cut into cubes
- 2 cloves minced garlic
- 15 ounces pumpkin puree or 1 sugar squash (roasted, peeled, seeded, and mashed)
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon thyme
- Half a teaspoon of cumin
- Half a teaspoon of ginger
- 1 bay leaf
- Salt and pepper to taste
- Half a cup of coconut cream
- 2 packs Quest Cheese Crackers
method
- Add olive oil to a large saucepan (preferably a Dutch oven) and saute shallots until soft.
- Add garlic and cook until brown.
- Add the thyme and cook for 30 seconds before whisking in the pumpkin puree, chicken broth, cumin, ginger, salt and pepper.
- Use an immersion blender to blend until smooth.
- Add bay leaf and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- If you prefer your soup to be thinner, add ½ cup water. Stir in cream before serving with Quest Cheese Crackers.
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