Wednesday, September 1, 2010

Pumpkin Soup

1 Tbsp. vegetable Oil
1 Small onion, finely chopped
1 15 oz. can Libby’s pure pumpkin
1 Garlic clove, finely chopped
1 can chicken broth
2 cups water
1 cup heavy cream or half & half (I used ½ of each)
Lots of pepper
Salt to taste

Heat oil in medium saucepan over medium heat and cook onion until tender, careful not to burn. Stir in garlic and cook about 2 minutes. Add pumpkin and simmer about 3-5 minutes stirring. Add chicken broth and water and simmer about 15 minutes. Add cream and heat through, About 5 minutes stirring frequently. Enjoy.

Optional: Sprinkled toasted pecans over the top before eating.

(2008 Cookbook)

No comments:

Post a Comment