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Thread: CREAMY PUMPKIN SOUP
10-03-2005, 02:56 PM #1
CREAMY PUMPKIN SOUP
CREAMY PUMPKIN SOUP
A velvety-smooth pumpkin soup thatâ€™s perfect for an autumn supper with friends.
Preparation 20 min.
Cooking 21 min.
1/4 cup LAND O LAKESÂ® Butter
1 small (1/4 cup) onion, chopped
1 clove garlic, finely chopped
2 teaspoons firmly packed brown sugar
1 (14.5-ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can LIBBY'S 100% Pure Pumpkin
1 (12-ounce) can evaporated milk
1/8 teaspoon ground cinnamon
Melt butter in 3-quart saucepan until sizzling. Add onion, garlic and sugar; cook over medium heat until onion is softened (1 to 2 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Transfer mixture to food processor bowl fitted with metal blade or 5-cup blender container (in batches, if necessary). Cover; process until smooth. Return mixture to saucepan. Serve warm.
Recipe and photo courtesy of NESTLĂ‰Â® USA and www.VeryBestBaking.com.
Yield: 5 (1 1/4-cup) servings
Nutrition Facts (1 serving), Calories: 220, Fat: 15 g, Cholesterol: 45 mg, Sodium: 730 mg, Carbohydrates: 16 g, Dietary Fiber: 4 g, Protein: 7 g
10-03-2005, 10:08 PM #2
Sounds delicious! Thanks for posting.
11-05-2005, 01:20 PM #3
Mmm, that sounds good! Thanks for the recipe.
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11-12-2005, 01:33 PM #4
I make a variation on this that's pretty much a full meal - take Italian sausage out of its casings and blend that into the soup. Omit the sugar and spices; just add some pepper, sage or whatever instead. Total comfort food on a cold night.
12-28-2005, 02:42 PM #5
Oh, I forgot: when I make that recipe, I add a can of mushroom pieces and stems or 5 or 6 large fresh mushrooms, chopped.
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