Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Creamy Pumpkin Soup




Source of Recipe


email


List of Ingredients





4 tablespoons (1/2 stick) butter
1 large onion, chopped
1 or 2 celery ribs, sliced
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (16 ounce) can solid-pack pumpkin
1 cup half-and-half or light cream
Plain or cheese-flavored popcorn for garnish

Recipe



Melt the butter in a large saucepan over medium-high heat. When hot, add the onion, celery and garlic; cook, stirring frequently, until softened. Stir in the salt and pepper and cook for 1 minute more. Stir in the broth and continue to cook over medium-high heat, uncovered, for 15 minutes. Stir in the pumpkin and half-and-half. Pour into a food processor or blender and process until smooth. Return the soup to the saucepan and cook over medium heat, stirring, until heated through. Ladle into shallow soup bowls and garnish with popcorn.

Yields 6 cups - 8 servings.