Velvety Pumpkin Soup
- 1 (15-ounce) can pumpkin
- 1 (14 1/2-ounce) can chicken broth
- 1/4 cup coarsely chopped onion
- 1/4 cup coarsely chopped celery
- 3/4 cup milk
- 1 Tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 Tablespoons margarine, cut up
- Combine: 1/2 cup chicken broth, onion and celery in a saucepan. Bring to boiling: reduce heat. Simmer, covered, 10 to 12 minutes or till vegetables are tender. Remove from heat; cool slightly. (Do not drain.) Pour into a blender container or food processor bowl. Cover; blend or process till mixture is smooth. Return to saucepan. Add canned pumpkin, and remaining ingredients except margarine. Heat through; stir occasionally. If mixture seems too thick, stir in a little more milk to desired consistency; heat through. Stir in margarine till melted.
pumpkin, chicken broth, onion, celery, milk, sugar, ground cinnamon, ground nutmeg, ground ginger, salt, pepper, margarine
Taken from www.epicurious.com/recipes/member/views/velvety-pumpkin-soup-52445781 (may not work)