"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Soup Recipe

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This recipe for Pumpkin Soup, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annette Palm - Basic Science
Added: Wednesday, October 7, 2009


2 T. butter
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, chopped
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 (15 oz) cans pumpkin
2 (14 oz) cans reduced sodium chicken broth
2/3 c. water
1 c. milk
1/2 tsp. salt
1/4 tsp. ground black pepper
dried cranberries for garnish

In 4 quart kettle, melt butter over medium heat. Add onion, celery and carrot. Cook, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Stir for 1 minute. Add cans of pumpkin, chicken broth and water. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Cool slightly. Transfer 1/3 of the mixture at a time into blender or food processor. Cover and blend until smooth. Return all pumpkin mixture to kettle and stir in milk, salt and pepper. Heat through. Serve in bowls and sprinkle with dried cranberries.




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