Pumpkin Tomato Soup

Ingredients:

• 15 oz Pumpkin Puree, roasted
• 3 cups Marcum Vegetable Broth
• 1 cup Coburn Farms Heavy Whipping Cream
• 12 oz Fairhill Farms Tomato Paste
• 1 Yellow Onion, medium dice
• 2 cloves Garlic, minced
• 2 tbsp Bramley's Maple Syrup
• 1 tsp Marcum Cinnamon
• 1 tsp Marcum Paprika
• 3 tsp Marcum Salt
• 1 tsp Marcum Pepper

Directions:

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper, empty a can of pumpkin puree and spread over the parchment.
3. Place chopped onion and minced garlic over pumpkin puree.
4. Sprinkle 1 tbsp of olive oil over ingredients and bake for 10 minutes or until the puree begins to brown.
5. While the puree and vegetables are roasting, place vegetable broth, heavy cream, and tomato paste in a pot, and bring to a simmer, stirring occasionally .
6. Remove puree and vegetables from the oven, and remove creamy vegetable broth tomato mixture from the heat.
7. In large blender, puree all of the ingredients together until a smooth consistency.
8. Pour soup into serving bowls, garnish with a sprinkle of paprika, a little cream, and any green garnish you desire, then enjoy!

Recipe tips:

• Add a tsp of chili powder or cayenne to the soup for a little
• Oregano or sage would be an ideal garnish for this dish
• Substitute sesame oil for olive oil to add a depth of flavor.