Pumpkin Soup

Mirj's Note:

A thick hearty soup. Delicious served with a fresh dinner roll.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 cup onion , chopped
• 4 green onions , chopped
• ¼ cup hard margarine or ¼ cup hard butter
• 2 teaspoons all-purpose flour
• ½ teaspoon salt
• 1⁄8; teaspoon pepper
• ¼ teaspoon ground ginger
• 1 cup vegetable stock
• 3 cups vegetable stock
• 1 (14 ounce) can pumpkin , without spices
• ½ cup light cream

Directions:

1. Saute onion and green onion in margarine in large saucepan.
2. Saute until soft.
3. Mix in flour, salt, pepper and ginger.
4. Add first amount of vegetable stock, stirring until boiling and thickened.
5. Process in blender to smooth.
6. Stir in second amount of vegetable stock, pumpkin and cream.
7. Heat through.

Reviews

[KC 1 artist]

This is excellent if you make special croutons to float in the soup. Butter 4 or more slices of white or whole wheat bread and sprinkle with cinnamon sugar. Broil for 1-2 minutes. Cut into 1 inch cubes. Enjoy

[Lynn M]

Substitute whole milk for cream, use Knorr's Vegetable Bouillon cubes instead of vegetable stock. Reduce margarine.

[Joygi]

Great soup. I used fresh squash, once with acorn squash. Did not use any milk and added some curry. Delicious both times!