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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first course. From Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 small onion, chopped |
1 garlic clove, finely chopped |
2 teaspoons packed brown sugar |
1 (14 1/2 fluid ounce) can chicken broth |
1/2 cup water |
1/2 teaspoon salt (optional) |
1/4 teaspoon ground black pepper |
1 (15 ounce) can pumpkin puree |
1 (12 fluid ounce) can evaporated milk |
1/8 teaspoon ground cinnamon |
Directions:
1. MELT butter in large saucepan over medium heat.
2. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft.
3. Add broth, water, salt and pepper; bring to a boil, stirring occasionally.
4. Reduce heat to low; cook, stirring occasionally, for 15 minutes.
5. Stir in pumpkin, evaporated milk and cinnamon.
6. Cook, stirring occasionally, for 5 minutes.
7. Remove from heat.
8. TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
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