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Creamy Pumpkin Soup
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Ingredients:
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16 ounces |
Pumpkin(canned or fresh pureed) |
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13.75 ounces |
Chicken Broth |
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1 |
Large Onion |
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2 |
Carrots(Wheels or Diced) |
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2 cups |
half and half or evaporated milk |
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1/4 cup |
Sour Cream |
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1/8 teaspoon |
Pepper |
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1 teaspoon |
Cinnamon |
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1/2 teaspoon |
Baking Soda |
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1/3 teaspoon(or less) |
Salt |
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4 teaspoons |
Artificial Bacon Bits |
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Directions:
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In a large pot add, chicken broth, onions, carrot,
baking soda, salt and pepper.
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Simmer uncovered for ten to fifteen minutes until
carrots are soft.
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Optional: Put vegetable and broth into a food processor
or blender and blend until smooth.
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Return to pot.
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Add pumpkin and half and half.
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Simmer uncovered for 10 minutes.
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Pour into soup crocks or soup bowls.
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Top with sour cream and artificial bacon bits
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