MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peppery Pumpkin Soup
Categories: Soups
Yield: 1 Batch
14 1/2 oz Can pumpkin puree (not
- pumpkin pie filling)
10 oz Chicken broth
1/2 ts Salt
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Ground nutmeg
1/2 ts Pepper
12 oz Can evaporated milk
Sour cream
Toasted pumpkin seeds
- (optional)
The recipe started from an American Heart Association cookbook. The
first thing I noticed (and fixed) is it's not "peppery". I'd hardly
call 1/8 ts of pepper enough to make anything "peppery". And oh so
sorry but I had to add salt. It was extremely bland without salt.
It's a nice quick fix soup, though.
In a saucepan combine the pumpkin puree, chicken broth and other
ingredients except sour cream and pumpkin seeds and cook until bubbly,
about 10 minutes. Stir in the evaporated milk but do not bring to a
boil. Heat through.
Spoon into bowls and garnish with a dollop of sour cream and toasted
pumpkin seeds.
Recipe by jmcquown <
j_mcquown@comcast.net>
Recipe FROM: <news:tckhf7$3fjnu$
2@dont-email.me>,
<news:rec.food.cooking/1405480>
MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)