Williamsburg Pumpkin Soup
"Looking for a rich recipe, have't tried this yet, but keeping it here for safe keeping. From Cooks.com"
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
2.5 cups
- Serves:
- 2
ingredients
- 59.14 ml finely chopped onion
- 59.16 ml butter
- 226.79 g can cream of chicken soup or 226.79 g can cream of mushroom soup
- 236.59 ml canned pumpkin
- 2.46 ml ground nutmeg
- 2.46 ml salt
- 0.25 ml pepper
- 226.79 g can water (use soup can)
directions
- In saucepan, cook onions in butter until tender.
- Stir in soup, pumpkin, and seasonings.
- Gradually add water.
- Heat; stir occasionally.
- Garnish with parsley.
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Reviews
-
How simple is this??!! I generally stay away from cream of crap concoctions but this one worked well for us. I was too lazy to use 1/2 a can of pumpkin so I just added an extra can of water. ;) I tried it with the nutmeg & it is glorious. But I added curry powder to the rest of the soup so it went better with the rest our dinner that night. It was fabulous as well! Made for M3C 11/09.
RECIPE SUBMITTED BY
I am a college student working 3 jobs on a very tight budget. I need food thats fast, nutritious and holds up well under carrying conditions, and that can be batch cooked and frozen to be grazed on throughout the semester. I love trying new foods and I love trying to make new foods!!
