Kevin's Pumpkin Soup from the Grand Canyon |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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One evening there were nine of us family members enjoying a wonderful meal at one of the Inns near the Grand Canyon and we just called this The Grand Canyon pumpkin soup. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 small onion, chopped |
2 garlic cloves, finely chopped |
2 teaspoons brown sugar, packed |
1 (14 1/2 ounce) can chicken broth |
1/2 cup water |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 (15 ounce) can pumpkin |
1 (12 ounce) can evaporated milk |
1/2 teaspoon ground cinnamon |
Directions:
1. Melt the 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 20 minutes.
5. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes.
6. Remove from heat.
7. TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.
8. Makes 6 servings.
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