Ingredients:

• 1 cup pureed pumpkin (not pie filling)

• 3 ½ cups chicken broth

• 1 cup yellow onions, chopped

• 1 cup carrots, chopped

• 1 cup zucchini, chopped

• 2 tablespoon olive oil

• 1 tablespoon garlic, minced or chopped

• ½  tablespoon sage, dried

• ½  tablespoon basil, dried

• salt and black pepper to taste

Instructions:

1. Sauté onions with oil and garlic until slightly softened

2. Add all vegetables 

3. Continue to sauté all vegetable for 2-3 minutes

4. Add pureed pumpkin

5. Add seasonings and sauté pumpkin with all the vegetables for 1-2 minutes

6. Add chicken broth and simmer for 5 minutes

Variation:

1. Use any vegetables on hand and according to preference

2. Use vegetable broth for vegan

3. Use less liquid if thicker soup consistency desired