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Creamy Pumpkin Soup

Guest Author - Sandy Moyer

Creamy Pumpkin Soup

  • 2 cups finely chopped onions
  • 1/2 cup finely chopped celery
  • 1/2 cup butter
  • 3 cans (14 oz. each) chicken broth, regular or low-fat,
    or, about 6 cups of homemade chicken stock
  • 2 cups pumpkin puree or 1 can (16 oz.) pumpkin
  • 1 can (14 oz.) evaporated milk, regular or skim
  • 1/4 cup grated Parmesan cheese + additional grated cheese for topping
  • 1/2 tsp. curry powder
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. chili powder
  • salt and pepper to taste
  • 1 bay leaf
  • chopped fresh chives, optional

Preparation -
In a large saucepan or stockpot, very lightly saute the chopped onions and celery in 1/4 cup butter. Cook until the onion begins to look translucent. Add the chicken broth, pumpkin puree, evaporated milk, Parmesan cheese, spices and the bay leaf. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in remaining butter.

Pour into a serving tureen or serving bowl. Top with grated parmesan cheese and chopped fresh chives, if desired.

For Soup in a Pumpkin, pour the hot soup into a prepared pumpkin shell.

Pumpkin Shape Tureen - 3 pc.
This large, 5 1/2 quart pumpkin tureen comes complete with a matching lid and ladle. It's perfect for serving hearty fall soups and stews!
Pumpkin Shape Tureen - Cider 3 pc.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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