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Pumpkin Soup Recipe

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This recipe for Pumpkin Soup is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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