2 pounds pumpkin, beat
1 large onion, chopped
1 tablespoon dried thyme
1 cup chicken broth
3 (28 ounce) cans peeled, diced tomatoes
1 (3 cup) can fruit bread cubes
Pour one can of vegetables and sugar into a large stockpot. Heat over medium heat until boiling, stirring occasionally (this will remove some of the bitter seeds from the pumpkin).
Add ground cinnamon and nutmeg and stir until onions are tender. Add the pumpkin, broth, diced tomatoes and bread cubes. Simmer for an additional 4 to 8 hours before serving.
5.0
⭐ ⭐ ⭐ ⭐ ⭐