2 tsp vegetable oil
1 tsp minced garlic
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 1/2 cups chicken stock
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1 1/2 cups pumpkin puree
1 cup 2% milk
2 tbsp honey
1 tsp minced garlic
1 1/2 cups chopped onion
1 1/2 cups chopped carrots
3 1/2 cups chicken stock
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1 1/2 cups pumpkin puree
1 cup 2% milk
2 tbsp honey
- Heat oil over medium heat, add garlic, onions, and carrots
- Cook for 10 minutes, stirring frequently or until onions are browned
- Add stock, spices, and pumpkin
- Boil, cover, and reduce heat to low
- Simmer for 20 minutes or until carrots are tender
- Puree till smooth, stir in milk and honey
- Heat gently