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Puree of Pumpkin Soup Recipe

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This recipe for Puree of Pumpkin Soup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Monday, July 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 T. butter or margarine
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned fresh pumpkin puree
4 cups fat free chicken broth
1 tsp. salt
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1 bay leaf
1 cup fat-free half-and-half

Directions:
Directions:
In medium soup pot, melt butter or margarine. Saute onion and leek, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in blender for a smoother texture or in food processor fitted with metal blade.

Return to soup pot. Add half-and-half and cook over moderate heat, sitting occasionally, until heated through. Adjust seasonings.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
It is so delicious substituting carrots for the pumpkin!

This can be frozen.

 

 

 

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