Kevin's Pumpkin Soup from the Grand Canyon
photo by vrvrvr
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 1⁄4 cup butter or 1/4 cup margarine
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons brown sugar, packed
- 1 (14 1/2 ounce) can chicken broth
- 1⁄2 cup water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1⁄2 teaspoon ground cinnamon
directions
- Melt the butter in large saucepan over medium heat.
- Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
- Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
- Reduce heat to low; cook, stirring occasionally, for 20 minutes.
- Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.
- Remove from heat.
- TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
- Makes 6 servings.
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RECIPE SUBMITTED BY
<p>photographer,writer</p>