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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my favorite soup. It's warm and comforting on a chilly Fall evening. Unlike the original recipe, it's made with milk or soy milk instead of heavy cream, so it's healthy and can be dairy-free. Ingredients:
1 cup chopped onion |
2 tablespoons margarine |
2 (14 1/2 ounce) cans chicken broth |
1 (15 ounce) can pumpkin puree |
1 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
1/8 teaspoon ground black pepper |
1 cup milk or 1 cup soymilk |
Directions:
1. Saute onion in margarine in a medium saucepan until tender.
2. Add 1 can chicken broth; stir well.
3. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
4. Transfer broth mixture into the container of a blender or processor.
5. Process until smooth.
6. Return mixture to saucepan.
7. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well.
8. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
9. Stir in milk or soy milk and heat through.
10. Do not boil.
11. Ladle into individual soup bowls.
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