Pumpkin Frangelico Soup with Ricotta Cream

Pumpkin Frangelico Soup with Ricotta Cream

For Soup:

1 Tablespoon Butter

Drizzle Olive Oil

1 Onion-Chopped

1 Celery Stalk-Chopped

1 -28 oz Can Pumpkin Puree

½ Teaspoon Poultry Seasoning

6 Cups Chicken Broth

½ Teaspoon Salt

¼ Teaspoon Pepper

1 Cup Heavy Cream

For Garnish:

Fresh Thyme

¼ Cup Ricotta Cheese

Pinch Salt and Pepper

1/4 cup Fragelico –Hazelnut Liqueur -Optional

Directions

Melt butter and olive oil in a medium saucepan.  Add onion and sauté over medium heat for about 5 minutes or until translucent. Stir in pumpkin, broth, poultry seasoning, salt and pepper.  Bring to a boil, reduce heat to low and simmer 15 minutes to meld flavors.

In small sauce pan heat up heavy cream and then add to soup stirring while adding.  Continue to cook until soup has thickened.

Blend ricotta in blender, until soft and creamy, season with salt and pepper.

Scoop soup into bowls and dollop ricotta and sprinkle with fresh thyme leaves, and then drizzle with frangelica.  Serve.  Enjoy<3

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