In a 2.5-quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium -high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.
Garnish with sprinkle ground cinnamon, to taste, if desired.
In a 3-litre, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium -high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve.
Garnish with sprinkle ground cinnamon, to taste, if desired.