Creamy Pumpkin Soup
A velvety-smooth pumpkin soup that's perfect for a Thanksgiving day first
course.
1/4 cup butter or margarine
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons brown sugar, packed
1 (14.5-ounce) can chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15-ounce) can LIBBY'S 100% Pure Pumpkin
1 (12-ounce) can NESTLE CARNATION Evaporated Milk
1/8 teaspoon ground cinnamon
1. MELT butter in large saucepan over medium heat. Add onion, garlic and sugar;
cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring
to a boil, stirring occasionally. Reduce heat to low; cook, stirring
occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon.
Cook, stirring occasionally, for 5 minutes. Remove from heat.
2. TRANSFER mixture to food processor or blender (in batches, if necessary);
process until smooth. Return to saucepan. Serve warm.
Makes 5 servings.
Recipe and photograph are the property of Nestl and Meals.com, used with
permission.
