This rich tasting dessert soup boasts the perfect combination of pumpkin with a sweet blend of brown sugar and spices for a unique twist to a traditional favorite.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|vegetable oil||1 tbsp.|
|Vidalia onion||2 cups|
|ground cinnamon||1 1/2 tbsp.|
|ground white pepper||1 tsp.|
|honey||0 1/2 cups|
|fat free half and half||2 cups|
|plain nonfat Greek yogurt||1 1/2 cups|
|1. In large saucepot or stock pot heat oil over medium-high heat; add onions and sauté 5 minutes, stirring often, until softened and beginning to turn golden.
2. Stir in cinnamon, nutmeg and pepper and cook 30 seconds.
3. Pour in Broth and water and bring to a simmer. Stir in pumpkin puree and honey and return to a simmer.
|4. Add Soup to the hot mixture and whisk together and return to a simmer.
5. Stir in half & half and return to a simmer; cook 3 minutes, stirring often. CCP: Heat to an internal temperature of 165°F. or higher for 15 seconds.
CCP: Hold hot at 140°F or higher for service.
|6. In a bowl whisk yogurt until smooth and spoon into a squirt bottle equipped with a pointed tip.
7. For Each Serving: Ladle 1 cup hot soup into a soup bowl or plate and squeeze 1 1/2 Tbsp. yogurt over top of soup to garnish. Serve while hot.