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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
      11/24/04 11:33 AM


3 green onions, sliced
2 tbsp. butter (use sub if needed)
2 c. canned pumpkin (can use Libby's pumpkin pie mix,
2 tbsp. flour
1/4 tsp. ground ginger
1/8 tsp. tumeric
2 c. soy or rice milk
5 c. RF chicken broth
Chopped chives or parsley

Saute the onions in butter and stir in pumpkin. Blend the flour and spices with 1/3 cup soy or rice milk. Stir into the pumpkin mixture. Add remaining milk and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in broth and heat almost to boiling. (If soup separates from over heating, whirl with blender). Serve hot, garnished with chives or parsley. Makes 2 quarts.

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Subject Posted by Posted on
* Help, last minute request for pumpkin soup recipe lithelady 11/24/04 11:15 AM
. * I have a favorite to share, too... Kree   09/16/05 04:23 PM
. * does this reheat well? (could i take it to lunch and nuke it?) nt Passanie   09/18/05 01:42 PM
. * Yes, I've nuked it many times! -nt- Kree   09/18/05 03:53 PM
. * Here's one... RachelT   11/24/04 11:33 AM
. * Re: Here's one... lithelady   11/24/04 02:46 PM
. * PUMPKIN SOUP Shell Marr   11/24/04 11:33 AM
. * Re: PUMPKIN SOUP Shell Marr   09/16/05 09:04 AM

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