Chef Time!

Chef Time!

Monday, October 29, 2012

Now There Is No More Pumpkin Left


Creamy Pumpkin Soup makes a great first course for a Thanksgiving meal or Fall and Winter entertaining.

pumpkin soup

Creamy Pumpkin Soup
¼ c. (½ stick) butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped
2 tsp. packed brown sugar
1 can (14 ½ oz.) chicken broth
½ c. water
½ tsp. salt (optional)
¼ tsp. ground black pepper
1 lb. Pureed Pumpkin
1 can (12 oz.) Evaporated Milk
1/8 tsp. ground cinnamon
MELT butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. 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 or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

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