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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From my collection of handwritten recipes. If you do not have the potato soup, add 2-3 cups of cooked, diced potatoes and another 1/2 cup of cream. If you do not have the spices, add a small amount of pumpkin pie spice. Other variations are to add diced and cooked bits of sweet potatoes, onions, or peppers. Ingredients:
1 (10 ounce) can cream of potato soup |
1 1/4 cups chicken broth |
1 (15 ounce) can pumpkin |
2 tablespoons butter |
1 cup cream |
1 teaspoon salt |
1/4 teaspoon white pepper (to taste) |
1/2 teaspoon garlic powder |
1/2 teaspoon ginger |
1 pinch paprika, for garnish |
1 cup seasoned croutons |
Directions:
1. In a saucepan over medium heat, combine the cream of potato soup, broth, pumpkin, butter, and cream. Season with salt, pepper, garlic powder, and ginger. Stir until blended, and bring to a simmer. Reduce heat to low, and simmer for 15 minutes. Remove from heat, and pour into a tureen. Sprinkle the top with paprika, and top with seasoned croutons.
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