Pumpkin Soup - Guest Blog - Eleanor

Eleanor's Pumpkin Soup

1              cup                         onion,  minced

1/4          cup                         butter,  unsalted

43           ounce                     pumpkin,  canned  (approximately)

49           ounce                     chicken or vegetable broth  (approximately)

12           ounce                     evaporated milk 

   1/4       tsp.          salt

   1/2       tsp.          dried thyme

   1/4       tsp.          dried marjoram

   1/8       tsp.          rubbed sage

   1/8       tsp.          ground white pepper

   1/4       tsp.          ground ginger

   1/8       tsp.          ground cayenne pepper

Method of Prep:

• In a heavy bottomed soup pot, melt butter.  Add minced onion and cook over moderate heat until tender.
• Add all the spices.  Blend well. Cook for about 30 seconds.
• Add the pumpkin puree.  Blend well.
• Add the broth slowly.  Stir until completely incorporated.   Bring to a slow boil, stirring occasionally.
• Reduce heat on burner to a simmer. Simmer for 20 minutes or so.
• Add the evaporated milk.   Stir until completely incorporated.  Simmer 10 min. to blend flavors and "cook" the milk.  Do not boil.  Stir again.

     

Garnish as desired & Serve.

Notes:   I use sour cream and roasted pumpkin seeds as a garnish.

                                Carnation fat free evaporated milk works great.

                                I use Swanson Natural Goodness Chicken Broth - if you use one with full sodium, you     may want to omit the added 1/4 teaspoon of salt in the recipe.