1 Servings 30 min Cook
1/2 Tbsp Olive Oil
1/2 Clove Garlic
1/2 Small Onions
1 Cup (1" cubes) Pumpkin
1/2 Potato small (1-3/4" to 2-1/4" dia, raw) White Potatoes
6 Cup Chicken Broth
3 Cup Spinach
Heat oil in large saucepan or Dutch oven.
Sauté garlic, onion, pumpkin, and potato for 5 minutes
Add chicken broth.
Bring to a boil, cover and simmer for 10 minutes
Stir in half the spinach, cover and simmer for 10 more minutes
Cool slightly, then transfer soup to a blender.
Add remaining spinach and blend until smooth.