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Creamy Pumpkin Soup
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1/4 c. butter or margarine (low fat works well) 1 c. chopped onion 1/2 c. chopped celery 1 garlic clove, crushed 1/2 tsp. salt (opt.) 1/4 tsp. ground pepper 3 c. chicken broth 1 bouillon cube 1 3/4 c. (16 oz. can) solid pack pumpkin 1 c. half & half Chopped chives or green onion tops Directions : In a large saucepan, melt butter; saute onion, celery and garlic until soft. Add salt, if desired, and pepper; cook for 1 minute. Add broth and bouillon cube; simmer uncovered for 15 minutes. Stir in pumpkin and half and half; cook 5 minutes, stirring occasionally to blend. Top with chopped onion. Serve warm. Makes 6 cups. Double this recipe to make 12 cups! Contributed by : D Rhadika |
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