Pumpkin Sage Soup in a Mug

Bright and beautiful, this velvety pumpkin soup is autumn in a mug. Its rich flavor belies the minimal prep time. Makes one 16-ounce mug serving.

¾    cup ready-to-use chicken or vegetable broth
?     cup pumpkin puree (not pie filling)
¼    teaspoon dried rubbed sage
3     tablespoons half-and-half (10%) cream or milk
Salt
Ground black pepper

1. In the mug, stir broth, pumpkin and sage until blended. Microwave on high for 1½–2½ minutes (checking at 1½) or until hot but not boiling.

2. Stir in cream. Microwave on high for 30–60 seconds (checking at 30) or until hot but not boiling. Season to taste with salt and pepper.


VARIATION
Winter Squash Soup: Use an equal amount of thawed frozen winter squash puree in place of the pumpkin.


Recipe and image reprinted with permission from “250 Best Meals in a Mug” by Camilla V. Saulsbury (www.robertrose.ca,  ©2014).

• Canned pumpkin puree can vary in sweetness. If needed, add a pinch of brown sugar or a drizzle of maple syrup to enhance the flavor of the soup.
• Consider topping with seasoned croutons or toasted pumpkin seeds.
• You can freeze the remaining pumpkin in one bag, or portion out ? cup per bag so that it’s recipe-ready. Store for up to 3 months. Defrost before using.