Panera Autumn Soup

               Panera Autumn  Soup 

Ingredients:

 - White button mushrooms, fresh or canned, optional (about a cup)

- Vegetable broth (3-5 cups)

- Apple juice or apple cider (between 250 ml and 500 ml)

- Among those are carrots, onions, and garlic.

 - Spices: curry powder, cinnamon, nutmeg

- Brown sugar or honey can be used as a sweetener.

- Some people use cream or coconut milk to enrich the soup. 

Making steps :

Roast or Boil the Squash: Boil the squash. Some recipes call for roasting to get a richer taste, while others call for boiling, as it takes less time. 

Sauté Veggies: Start by heating a large cooking pot on medium heat then add onions, carrots, and garlic quick sauté. 

Add Liquids and Spices: Combine vegetable broth, pumpkin purée, apple cider, and spices. Let it continue to cook until all the ingredients are fully cooked through.

 Blend: For a creamy texture, use an immersion or regular blender to blend the soup until smooth. 

Finish with Cream: Add cream or coconut milk to the mix for creaminess. Use sugar for sweetness or salt to add seasoning, according to the dish you are preparing. 

Serve: Finally, sprinkle with toasted pepita seeds and pour more cream on top if needed. Both recipes are similar but differ in some ingredients or the soup preparation; the given recipe reflects the idea of replicating the taste of the creamy and slightly sweet soup served in Panera.