Quote:

---

PUMPKIN SOUP

3 green onions, sliced
2 tbsp. butter (use sub if needed) *just for sauting so, I'll use Pam
2 c. canned pumpkin (can use Libby's pumpkin pie mix,
spicier)
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.

web page

---

Weather here is starting to change... and so are the leafs Anyway... think I will make this soon.... but will also add some shredded carrots & zucchini and maybe a dash of some kind of powdered pepper too.

--------------------
www.facebook.com/shell.marr

www.myspace.com/shellmarr




Print     Remind Me     Notify Moderator